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 mozzarella, basil pesto, and tomato topping.

Crispy Chicken Schnitty

with panko breadcrumbs, basil pesto & a Caprese melt

4.7

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Egg/s
  • Paper Towel
  • Cling Wrap
Photo of Crispy Chicken Schnitty
  1. 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.

  2. 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.

  3. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Crispy Chicken Schnitty?

The preparation time for Crispy Chicken Schnitty with panko breadcrumbs, basil pesto & a Caprese melt is between 30 and 45 minutes.

What is the total time required to make Crispy Chicken Schnitty with panko breadcrumbs, basil pesto & a Caprese melt?

The total time required to make Crispy Chicken Schnitty with panko breadcrumbs, basil pesto & a Caprese melt is between 40 and 60 minutes.

How many servings does Crispy Chicken Schnitty provide?

4 servings

What are the main ingredients in Crispy Chicken Schnitty?

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

What is the nutritional information of Crispy Chicken Schnitty?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Crispy Chicken Schnitty?

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. 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. 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!

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

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

How many calories does Crispy Chicken Schnitty have?

calories

How much fat content does Crispy Chicken Schnitty have?

grams

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