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) -

Chicken schnitzel with peperonata & ricotta salata

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.