Chicken Schnitzel la Med
Recipe type: Chicken / Poultry
Chicken schnitzel is a standard dish served across the globe. This recipe takes chicken schnitzel to new heights, with a more flavorful crispier coating, and a Mediterranenan salsa combination of peppers, olives and ricotta cheese.
- 2 Boneless, skinless chicken breasts
- ½ Cup tapioca flour (can substitute cornflour)
- 2 Eggs lightly beaten
- ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
- ½ Green pepper, diced
- ½ Red pepper, diced
- ½ Yellow pepper, dised
- 12 Calamata olives, pitted
- 6 x Cherry tomatoes
- 6 x Herbed ricotta balls, or herbed feta cut into cubes
- 2 x 50g Butter
- Roll out 40cm / 16 inches of cling-wrap. Place one of the breasts in the center, fold the plastic over.
- Using your meat mallet, tap the breasts down until they are 6mm (1/4 inch) thick.
- Drench the breasts in the tapioca flour, followed by the egg, then the cornflake mixture.
- Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
- While the coating sets, heat your pan over medium high heat, add half of the butter and fry the peppers for 5 minutes.
- Add the olives and tomatoes to the pan and fry for a further 5 minutes.
- Add the Ricotta or Feta to the pan and fry for another 2 minutes. Scoop the salsa from the pan leaving as much butter behind as possible.
- Add the other half of the butter to the pan and carefully slide the schnitzels into the pan.
- Fry the schnitzels for 3 minutes per side, then another minute on each side. Transfer the schnitzels to serving platters.
- Return the salsa to the pan pan, fry briefly to re-heat, then spoon the salsa over the schnitzels and serve immediately.