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 mozzarella, basil pesto, and tomato topping.
Crispy Chicken Schnitty
Crispy Chicken Schnitty
with panko breadcrumbs, basil pesto & a Caprese melt
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cabernet Sauvignon Vinegar
- Cake Flour
- Cheesy Panko Crumb
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Grated Mozzarella
- Green Leaves
- Pesto Princess Basil Pesto
- Plum Tomato
- Sunflower Seeds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Cling Wrap
GET THOSE WEDGES CRISPY
Preheat the oven to 200°C. Place the sweet potato wedges 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.
TOASTY 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.
CHICKEN PREP
Pat the chicken dry with some paper towel and place on a cutting board, flat-side down. 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.
TIME FOR THE CRUMB
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), the other containing the cheesy panko crumb. 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 breast 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 2-3 minutes per side until golden but not cooked through. Remove from the pan and place on a greased baking tray. Sprinkle over the grated mozzarella, smear with some basil pesto, and top with a couple of tomato slices. Pop in the oven for 2-3 minutes until the cheese has melted and the schnitzels are cooked through. Remove from the oven on completion and allow to rest for 3 minutes before serving.
WOW!
Serve up a generous portion of sweet potato wedges alongside the crispy schnitzels. Place the rinsed green leaves and remaining tomato slices on the side, sprinkle over the toasted sunflower seeds, and drizzle with the cab sauv vinegar. 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
Plum Tomato - 1
Green Leaves - 20g
Cabernet Sauvignon Vinegar - 10ml
GET THOSE WEDGES CRISPY
Preheat the oven to 200°C. Place the sweet potato wedges 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.
TOASTY 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.
CHICKEN PREP
Pat the chicken dry with some paper towel and place on a cutting board, flat-side down. 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. 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.
TIME FOR THE CRUMB
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), the other containing the cheesy panko crumb. 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 breast 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 2-3 minutes per side until golden but not cooked through. Remove from the pan and place on a greased baking tray. Sprinkle over the grated mozzarella, smear with some basil pesto, and top with a couple of tomato slices. Pop in the oven for 2-3 minutes until the cheese has melted and the schnitzels are cooked through. Remove from the oven on completion and allow to rest for 3 minutes before serving.
WOW!
Serve up a generous portion of sweet potato wedges alongside the crispy schnitzels. Place the rinsed green leaves and remaining tomato slices on the side, sprinkle over the toasted sunflower seeds, and drizzle with the cab sauv vinegar. 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
Plum Tomato - 2
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml
GET THOSE WEDGES CRISPY
Preheat the oven to 200°C. Place the sweet potato wedges 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.
TOASTY 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.
CHICKEN PREP
Pat the chicken dry with some paper towel and place on a cutting board, flat-side down. 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. 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.
TIME FOR THE CRUMB
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), the other containing the cheesy panko crumb. 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 breast 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 2-3 minutes per side until golden but not cooked through. Remove from the pan and place on a greased baking tray. Sprinkle over the grated mozzarella, smear with some basil pesto, and top with a couple of tomato slices. Pop in the oven for 2-3 minutes until the cheese has melted and the schnitzels are cooked through. Remove from the oven on completion and allow to rest for 3 minutes before serving.
WOW!
Serve up a generous portion of sweet potato wedges alongside the crispy schnitzels. Place the rinsed green leaves and remaining tomato slices on the side, sprinkle over the toasted sunflower seeds, and drizzle with the cab sauv vinegar. 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
Plum Tomato - 2
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml
GET THOSE WEDGES CRISPY
Preheat the oven to 200°C. Place the sweet potato wedges 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.
TOASTY 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.
CHICKEN PREP
Pat the chicken dry with some paper towel and place on a cutting board, flat-side down. 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. 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.
TIME FOR THE CRUMB
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), the other containing the cheesy panko crumb. 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 breast 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 2-3 minutes per side until golden but not cooked through. You may need to do this step in batches. Remove from the pan and place on a greased baking tray. Sprinkle over the grated mozzarella, smear with some basil pesto, and top with a couple of tomato slices. Pop in the oven for 2-3 minutes until the cheese has melted and the schnitzels are cooked through. Remove from the oven on completion and allow to rest for 3 minutes before serving.
WOW!
Serve up a generous portion of sweet potato wedges alongside the crispy schnitzels. Place the rinsed green leaves and remaining tomato slices on the side, sprinkle over the toasted sunflower seeds, and drizzle with the cab sauv vinegar. Deliciousness is as easy as that!
Sweet Potato - 1kg
Sunflower Seeds - 40g
Free-Range Chicken Breasts - 4
Cake Flour - 160ml
Cheesy Panko Crumb - 460ml
Grated Mozzarella - 200g
Pesto Princess Basil Pesto - 65ml
Plum Tomato - 3
Green Leaves - 80g
Cabernet Sauvignon Vinegar - 40ml
Woolies Products in this dish
