Best Chicken Schnitzel With Chile Cherry Tomatoes And Mozzarella Recipes

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CHICKEN SCHNITZEL



Chicken Schnitzel image

Provided by Molly Yeh

Time 30m

Yield 6 servings

Number Of Ingredients 8

Flavorless oil, for deep-frying
1 cup all-purpose flour
2 large eggs, lightly beaten with 2 tablespoons water
3 cups panko breadcrumbs
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
6 boneless, skinless chicken breasts
Lemon wedges, for serving

Steps:

  • Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
  • Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
  • Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
  • Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.

CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA



Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella image

Love these escalopes with cherry tomatoes, ricotta, and mozzarella.

Provided by jonjonmarante

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 45m

Yield 2

Number Of Ingredients 13

½ cup all-purpose flour
1 large egg, beaten
½ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
2 (5 ounce) skinless, boneless chicken breast halves
salt and cracked ground black pepper to taste
1 tablespoon vegetable oil, or more to taste
¼ cup cherry tomatoes, halved, or more to taste
3 medium shallots, sliced
¼ teaspoon taco seasoning, or to taste
2 tablespoons ricotta cheese, or to taste
¼ cup shredded mozzarella cheese, or to taste
1 tablespoon olive oil, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
  • Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
  • Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
  • Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
  • Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
  • Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 631.6 calories, Carbohydrate 57.9 g, Cholesterol 191.5 mg, Fat 25.6 g, Fiber 1.6 g, Protein 47.6 g, SaturatedFat 7.1 g, Sodium 458.8 mg, Sugar 3 g

CHICKEN SCHNITZEL WITH CHILE CHERRY TOMATOES AND MOZZARELLA



Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella image

Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella

Provided by Donna Hay

Categories     Chicken     Tomato     Bake     Fry     Kid-Friendly     Dinner     Lunch     Mozzarella     Peanut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 Servings

Number Of Ingredients 14

4 (7-ounce) chicken breasts, butterflied
1/2 cup all-purpose flour
Sea salt and cracked black pepper
2 eggs
1/4 cup milk
2 cups matzo meal
Vegetable oil, for shallow frying
1 (14-ounce) can cherry tomatoes
1/4 cup vincotto
1 long red chile, sliced
1 tablespoon finely grated lemon zest
1/2 pound buffalo mozzarella, torn
Store-bought pesto, to serve
Baby mint leaves (optional), to serve

Steps:

  • Preheat oven to 475°F. Using a meat mallet, pound each chicken breast to 1/4" thick. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate bowl and whisk to combine. Place the matzo meal in a third bowl. Dust the chicken with the flour, dip into the egg mixture and press into the crumbs to coat.
  • Pour oil into a large frying pan to a depth of 1" and heat over medium heat. Cook the chicken in batches, turning, for 2 minutes or until golden and cooked through. Drain on paper towels and set aside. Place the tomatoes in a bowl and lightly crush with a fork. Add the vincotto, chile, lemon zest, salt and pepper and mix to combine. Place the chicken in a roasting pan and top with the tomato mixture and mozzarella. Roast for 10-12 minutes or until the cheese is melted and golden. Divide among serving plates and top with the pesto and mint, if using, to serve.

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