Chicken Schnitzel la Med

Chicken Schnitzel la Med. Schnitzel topped with herbed ricotta, peppers, olives and tomatoes

Chicken Schnitzel la Med
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
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
  1. Roll out 40cm / 16 inches of cling-wrap. Place one of the breasts in the center, fold the plastic over.
  2. Using your meat mallet, tap the breasts down until they are 6mm (1/4 inch) thick.
  3. Drench the breasts in the tapioca flour, followed by the egg, then the cornflake mixture.
  4. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  5. While the coating sets, heat your pan over medium high heat, add half of the butter and fry the peppers for 5 minutes.
  6. Add the olives and tomatoes to the pan and fry for a further 5 minutes.
  7. 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.
  8. Add the other half of the butter to the pan and carefully slide the schnitzels into the pan.
  9. Fry the schnitzels for 3 minutes per side, then another minute on each side. Transfer the schnitzels to serving platters.
  10. Return the salsa to the pan pan, fry briefly to re-heat, then spoon the salsa over the schnitzels and serve immediately.



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