Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella

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. 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. 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