Chicken Schnitzel with Chilli Cherry Tomatoes and Mozzarella

Ingredients for Chicken Schnitzel with Chilli Cherry Tomatoes and Mozzarella

• 4 (200g) chicken breasts, butterflied

• 60g plain flour

• Sea salt and cracked black pepper

• 2 eggs

• 60ml milk

• 475ml matzo meal

• Vegetable oil, for shallow frying

• 1 (400g) can cherry tomatoes

• 40g vincotto

• 1 long red chilli, sliced

• 1 tablespoon finely grated lemon zest

• 230g buffalo mozzarella, torn

• Store-bought pesto, to serve

• Baby mint leaves (optional), to serve

Preheat oven to 246°C. 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.

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, chilli, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.