CHICKEN SCHNITZEL WITH CHILE CHERRY TOMATOES AND MOZZARELLA

Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella image

Provided by Donna Hay

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.