What are the main ingredients in Crispy Chicken Schnitty?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Egg/s, Paper Towel

What is the nutritional information of Crispy Chicken Schnitty?

Calories: 999, Carbs: 108 grams, Fat: grams, Protein: 64.1 grams, Sugar: 22.7 grams, Salt: 673 grams

How do I prepare Crispy Chicken Schnitty?

IRRESISTIBLY CRISPY: When the sweet potato has 10 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden but not cooked through. Transfer to a greased baking tray. Sprinkle over the mozzarella, top with a couple of tomato slices, and smear with basil pesto. Pop in the oven for 2-3 minutes until the cheese has melted and the schnitzels are cooked through. Remove on completion and allow to rest for 3 minutes before serving. In a salad bowl, combine the vinegar with 10ml of olive oil. Toss through the remaining tomato slices, the rinsed green leaves, and some seasoning. SUNNY SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. SCHNITTY PREP: Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of a breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside. CRISPY SWEET POTATO: Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. ALMOST TOO GOOD TO BE TRUE…: Serve up a generous portion of sweet potato chunks alongside the crispy schnitzels. Sprinkle the toasted sunflower seeds over the salad and serve on the side. Deliciousness is as easy as that! CRUMBS!: Prepare two shallow dishes: one containing the flour (seasoned lightly), the other containing the cheesy panko crumb. In a third shallow dish, whisk 1 egg with 2 tsp of water. Coat each breast piece in the flour, then in the egg, and lastly in the crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the piece is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Set aside until frying.

What should be prepared from my kitchen to make Crispy Chicken Schnitty?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Egg/s, Paper Towel

Crispy Chicken Schnitty

When a schnitzel is homemade, it’s crispier on the outside and more tender on the inside – and it can be as easy as it is delicious! This one’ll make your heart melt right along with its sizzling topping of mozzarella, basil pesto, & tomato.

Crispy Chicken Schnitty

with panko breadcrumbs, basil pesto & a Caprese melt

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Cake Flour
Cheesy Panko Crumb
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Grated Mozzarella
Green Leaves
Pesto Princess Basil Pesto
Sunflower Seeds
Sweet Potato
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Egg/s
Paper Towel

Serves 1

CRISPY SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SCHNITTY PREP
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside.
CRUMBS!
Prepare two shallow dishes: one containing the flour (seasoned lightly), the other containing the cheesy panko crumb. In a third shallow dish, whisk 1 egg with a tsp of water. Coat each breast piece in the flour, then in the egg, and lastly in the crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the piece is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Set aside until frying.
IRRESISTIBLY CRISPY
When the sweet potato has 10 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden but not cooked through. Transfer to a greased baking tray. Sprinkle over the mozzarella, top with a couple of tomato slices, and smear with basil pesto. Pop in the oven for 2-3 minutes until the cheese has melted and the schnitzels are cooked through. Remove on completion and allow to rest for 3 minutes before serving. In a salad bowl, combine the vinegar with 5ml of olive oil. Toss through the remaining tomato slices, the rinsed green leaves, and some seasoning.
ALMOST TOO GOOD TO BE TRUE…
Serve up a generous portion of sweet potato chunks alongside the crispy schnitzels. Sprinkle the toasted sunflower seeds over the salad and serve on the side. Deliciousness is as easy as that!

Sweet Potato - 250g
Sunflower Seeds - 10g
Free-range Chicken Breast - 1
Cake Flour - 40ml
Cheesy Panko Crumb - 115ml
Grated Mozzarella - 50g
Pesto Princess Basil Pesto - 15ml
Tomato - 1
Balsamic Vinegar - 15ml
Green Leaves - 20g

Download the Recipe

Serves 2

CRISPY SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SCHNITTY PREP
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of a breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with the other breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside.
CRUMBS!
Prepare two shallow dishes: one containing the flour (seasoned lightly), the other containing the cheesy panko crumb. In a third shallow dish, whisk 1 egg with 2 tsp of water. Coat each breast piece in the flour, then in the egg, and lastly in the crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the piece is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Set aside until frying.
IRRESISTIBLY CRISPY
When the sweet potato has 10 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden but not cooked through. Transfer to a greased baking tray. Sprinkle over the mozzarella, top with a couple of tomato slices, and smear with basil pesto. Pop in the oven for 2-3 minutes until the cheese has melted and the schnitzels are cooked through. Remove on completion and allow to rest for 3 minutes before serving. In a salad bowl, combine the vinegar with 10ml of olive oil. Toss through the remaining tomato slices, the rinsed green leaves, and some seasoning.
ALMOST TOO GOOD TO BE TRUE…
Serve up a generous portion of sweet potato chunks alongside the crispy schnitzels. Sprinkle the toasted sunflower seeds over the salad and serve on the side. Deliciousness is as easy as that!

Sweet Potato - 500g
Sunflower Seeds - 20g
Free-range Chicken Breasts - 2
Cake Flour - 80ml
Cheesy Panko Crumb - 230ml
Grated Mozzarella - 100g
Pesto Princess Basil Pesto - 30ml
Tomatoes - 2
Balsamic Vinegar - 30ml
Green Leaves - 40g

Download the Recipe

Serves 3

CRISPY SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SCHNITTY PREP
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of a breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with each breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside.
CRUMBS!
Prepare two shallow dishes: one containing the flour (seasoned lightly), the other containing the cheesy panko crumb. In a third shallow dish, whisk 2 eggs with 2 tbsp of water. Coat each breast piece in the flour, then in the egg, and lastly in the crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the piece is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Set aside until frying.
IRRESISTIBLY CRISPY
When the sweet potato has 10 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden but not cooked through. Transfer to a greased baking tray. Sprinkle over the mozzarella, top with a couple of tomato slices, and smear with basil pesto. Pop in the oven for 2-3 minutes until the cheese has melted and the schnitzels are cooked through. Remove on completion and allow to rest for 3 minutes before serving. In a large salad bowl, combine the vinegar with 15ml of olive oil. Toss through the remaining tomato slices, the rinsed green leaves, and some seasoning.
ALMOST TOO GOOD TO BE TRUE…
Serve up a generous portion of sweet potato chunks alongside the crispy schnitzels. Sprinkle the toasted sunflower seeds over the salad and serve on the side. Deliciousness is as easy as that!

Sweet Potato - 750g
Sunflower Seeds - 30g
Free-range Chicken Breasts - 3
Cake Flour - 125ml
Cheesy Panko Crumb - 345ml
Grated Mozzarella - 150g
Pesto Princess Basil Pesto - 45ml
Tomatoes - 2
Balsamic Vinegar - 45ml
Green Leaves - 60g

Download the Recipe

Serves 4

CRISPY SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SUNNY SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SCHNITTY PREP
Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of a breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Repeat with each breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside.
CRUMBS!
Prepare two shallow dishes: one containing the flour (seasoned lightly), the other containing the cheesy panko crumb. In a third shallow dish, whisk 2 eggs with 2 tbsp of water. Coat each breast piece in the flour, then in the egg, and lastly in the crumb. When coating in the crumb, press it into the meat so it sticks and coats evenly. Make sure the piece is fully coated in one mixture before moving on to the next. Dust off any excess in between coatings. Set aside until frying.
IRRESISTIBLY CRISPY
When the sweet potato has 10 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 1-2 minutes per side until golden but not cooked through. Transfer to a greased baking tray. Sprinkle over the mozzarella, top with a couple of tomato slices, and smear with basil pesto. Pop in the oven for 2-3 minutes until the cheese has melted and the schnitzels are cooked through. Remove on completion and allow to rest for 3 minutes before serving. In a large salad bowl, combine the vinegar with 20ml of olive oil. Toss through the remaining tomato slices, the rinsed green leaves, and some seasoning.
ALMOST TOO GOOD TO BE TRUE…
Serve up a generous portion of sweet potato chunks alongside the crispy schnitzels. Sprinkle the toasted sunflower seeds over the salad and serve on the side. Deliciousness is as easy as that!