Chicken Schnitzel Caprese

Chicken Schnitzel Caprese

 

 

A gorgeous summer evening meal for mid week or to serve friends when entertaining. All that's needed in my opinion to accompany the chicken, is a big crisp green salad. So yum.

 

CHICKEN SCHNITZEL CAPRESE

INGREDIENTS FOR 4

CHICKEN
500–600gm boneless skinless chicken breast
Salt and black pepper
¼ cup plain flour
1 x 59gm extra-large egg
1Tbsp milk
80–100gm Panko breadcrumbs
60ml extra virgin olive oil for frying

CAPRESE
200gm cherry tomatoes
150gm bocconcini
40-60ml vinaigrette of your choice
Handful basil leaves
Small basil leaves to finish (optional)

METHOD

  1. Slice chicken breasts horizontally, into 1cm thick medallions.
  2. Place flour in shallow wide bowl, whisk egg and milk in another bowl and place panko crumbs in final bowl.
  3. Season chicken with salt and pepper. Dredge each piece through flour, then egg briefly allowing excess liquid to drip off before placing in crumbs and covering completely. Briefly pat each crumbed piece of chicken with flat hand and shake to rid any loose crumbs.
  4. Make Caprese. Cut tomatoes into quarters or slices (depending on size and preference) and season with a little salt and pepper. Tear bocconcini into pea-size pieces. Place both in bowl and add vinaigrette. Reserve a few small basil leaves if using and roughly chop remainder of leaves. Add leaves to bowl and toss well.
  5. Place large frying pan over medium heat. When hot, add oil. Fry schnitzel in batches, filling the pan each time. Turn after 2 to 3 minutes and cook for same time on other side. Keep watch and turn heat down slightly if browning to quickly, or up, if after this time the crumbs haven’t coloured. Chicken is ready when it’s springy to touch.
  6. Remove chicken from pan and place in low oven if cooking more batches.
  7. To serve place chicken on plate and spoon over Caprese salad.

 COOKS NOTES

  • Serve this chicken dish with a leafy green salad, plain green steamed/boiled vegetables and/or baked potato, little crispy roasted potatoes.
  • If there are loose crumbs on the chicken they can fall off in the pan and burn. Making sure the crumb is well adhered ensures this doesn't happen, or at least minimises the need to wipe out the pan of darkened crumbs between cooking each batch.
  • If preparing chicken up to 8 hours in advance, once crumbed, refrigerate and remove about 30 minutes before cooking.
  • Check out the accompanying video to learn how to check when a stainless-steel frying pan is hot enough to prevent the schnitzel from sticking. A non-stick frying pan is not needed if you learn this easy trick.
  • My Cooking School Vinaigrette recipe can be found here. It's perfect for storing in the pantry and using whenever needed. Why buy when you can make your own with just 3 quality ingredients in less than 5 minutes.
  • MoT Providore in Perth stocks the following items that we recommend to make this dish super-healthy and good for you. Quality freshly made bocconcini from La Delizia Latticini and WA pork prosciutto from Mondo Doro. Our WA Lillydale chicken is cut to order for you and is free-range. Shop now!

 

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