Name: Chicken schnitzel with peperonata & ricotta salata
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 2 tbsp olive oil -; 1 red onion , sliced -; 4 peppers , sliced -; 3 garlic cloves , crushed -; 3 ripe tomatoes , chopped -; handful of basil leaves , torn, plus extra whole leaves to serve -; 4 small chicken breasts -; 75g plain flour -; 1 egg , beaten -; 100g panko breadcrumbs -; 3 tbsp grated parmesan -; 75ml vegetable oil -; 50g ricotta salata (see below) -

Ingredients for - Chicken schnitzel with peperonata & ricotta salata

1. 2 tbsp olive oil

2. 1 red onion , sliced

3. 4 peppers , sliced

4. 3 garlic cloves , crushed

5. 3 ripe tomatoes , chopped

6. handful of basil leaves , torn, plus extra whole leaves to serve

7. 4 small chicken breasts

8. 75g plain flour

9. 1 egg , beaten

10. 100g panko breadcrumbs

11. 3 tbsp grated parmesan

12. 75ml vegetable oil

13. 50g ricotta salata (see below)

How to cook deliciously - Chicken schnitzel with peperonata & ricotta salata

1 . Stage

Heat the oil in a large saucepan or frying pan over a medium-low heat and cook the onions for 10 mins until softened but not browned. Stir in the peppers. Cook, covered, for 35 mins until the peppers are soft.

2 . Stage

Stir in the garlic, cook for 1 min, then stir in the tomatoes and cook for 10 mins to soften. Stir in the basil, then turn off the heat.

3 . Stage

Put the chicken breasts between two sheets of baking parchment and flatten by lightly bashing with a rolling pin, until around ½cm thick. Tip the flour onto a large plate, pour the egg onto another, then combine the breadcrumbs and parmesan on a third. Coat the chicken in the flour, then the egg, then the crumbs. Repeat with all the chicken.

4 . Stage

Heat the oil in a large frying pan and cook the chicken for 2-3 mins on both sides until golden and cooked through. Serve with the peperonata, shavings of the ricotta salata and a scattering of basil leaves.