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
Crispy Chicken Schnitty
with panko breadcrumbs, basil pesto & a Caprese melt
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
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?
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
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?
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
How many calories does Crispy Chicken Schnitty have?
999 calories
How much fat content does Crispy Chicken Schnitty have?
grams
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