Chicken schnitzel with peperonata & ricotta salata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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)
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
