Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella

Name: Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Total time: 40 min
Yield: 4 servings
Ingredients: 4 piece chicken breasts, butterflied; ½ cup all-purpose flour; 1 to taste Sea salt and cracked black pepper; 2 piece eggs; ¼ cup milk; 2 cups matzo meal; 2 cups Vegetable oil; 1 can cherry tomatoes; ¼ cup vincotto; 1 piece long red chile; 1 tablespoon lemon zest; ½ pound buffalo mozzarella; ¼ cup pesto; ¼ cup baby mint leaves; to serve

Crispy matzo-crusted chicken schnitzel topped with spicy cherry tomatoes and melted buffalo mozzarella. This elevated take on classic schnitzel is finished with pesto and fresh mint for a delicious combination of flavors and textures.

4 servings

40 min

Published October 4, 2025

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Ingredients

•4 piece chicken breasts, butterflied
•½ cup all-purpose flour
•1 to taste Sea salt and cracked black pepper
•2 piece eggs
•¼ cup milk
•2 cups matzo meal
•2 cups Vegetable oil
•1 can cherry tomatoes
•¼ cup vincotto
•1 piece long red chile
•1 tablespoon lemon zest
•½ pound buffalo mozzarella
•¼ cup pesto
•¼ cup baby mint leaves
•to serve

Cooking Instructions

1.
Preheat oven to 475°F. Using a meat mallet, pound each chicken breast to 1/4" thick. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate bowl and whisk to combine. Place the matzo meal in a third bowl. Dust the chicken with the flour, dip into the egg mixture and press into the crumbs to coat.
15 min
2.
Pour oil into a large frying pan to a depth of 1" and heat over medium heat. Cook the chicken in batches, turning, for 2 minutes or until golden and cooked through. Drain on paper towels and set aside. Place the tomatoes in a bowl and lightly crush with a fork. Add the vincotto, chile, lemon zest, salt and pepper and mix to combine. Place the chicken in a roasting pan and top with the tomato mixture and mozzarella. Roast for 10-12 minutes or until the cheese is melted and golden. Divide among serving plates and top with the pesto and mint, if using, to serve.
25 min

Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella

4 servings

40 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 piece chicken breasts, butterflied

•½ cup all-purpose flour

•1 to taste Sea salt and cracked black pepper

•2 piece eggs

•¼ cup milk

•2 cups matzo meal

•2 cups Vegetable oil

•1 can cherry tomatoes

•¼ cup vincotto

•1 piece long red chile

•1 tablespoon lemon zest

•½ pound buffalo mozzarella

•¼ cup pesto

•¼ cup baby mint leaves

•to serve

Cooking Instructions

Preheat oven to 475°F. Using a meat mallet, pound each chicken breast to 1/4" thick. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate bowl and whisk to combine. Place the matzo meal in a third bowl. Dust the chicken with the flour, dip into the egg mixture and press into the crumbs to coat.

15 min

Pour oil into a large frying pan to a depth of 1" and heat over medium heat. Cook the chicken in batches, turning, for 2 minutes or until golden and cooked through. Drain on paper towels and set aside. Place the tomatoes in a bowl and lightly crush with a fork. Add the vincotto, chile, lemon zest, salt and pepper and mix to combine. Place the chicken in a roasting pan and top with the tomato mixture and mozzarella. Roast for 10-12 minutes or until the cheese is melted and golden. Divide among serving plates and top with the pesto and mint, if using, to serve.

25 min