Chicken schnitzel with pear tomatoes and mozzarella
Chicken scnitznel is nothing more than a way of breading chicken, very similar to the way we do it here but adding one more step and some other ingredient. This way of breading chicken is traditional Austrian and can be done alone or as we have prepared it, giving it a touch in the oven with pear tomatoes and mozzarella cheese, topping with pesto sauce and a few mint leaves.
For this recipe we have used a single frying pan, both to fry the chicken and to finish the recipe in the oven, and the new BRA Infinity frying pan is perfect for this thanks to its removable handle.
Let's go with that recipe:
Ingredients
- 400 g chicken breast filleted or cut in half
- 65g flour
- salt and freshly ground black pepper
- 2 eggs
- 60ml whole milk
- 200 g day-old breadcrumbs with parsley
- extra virgin olive oil for frying
- 1 can of 400 g of peeled tomatoes
- 60 ml of vincotto (you can buy it in specialized Italian stores)
- 1 tablespoon lemon zest
- 250 g of sliced buffalo mozzarella
- pesto sauce (can be purchased)
- mint leaves to serve
Preparation
Preheat the oven to 220ºC.
We prepare a bowl with the flour, salt and pepper, another bowl with the eggs and milk mixed, and another bowl with the breadcrumbs.
Flour the chicken, pass it through the egg and milk and finish breading with the breadcrumbs.
We heat the pan Infinity Bra with plenty of oil and fry the breasts for about two minutes or until they are golden brown and cooked inside. Let drain on kitchen paper.
Put the tomatoes in a bowl or deep plate and mash with a fork, add the vincotto, lemon zest, salt and pepper and mix until combined.
Lightly clean the pan in which we just fried the chicken and place the breasts on the base, throw the tomato mixture and place a few slices of mozzarella on top. Bake for about 12 minutes or until the cheese has melted. Once out of the oven, add a few teaspoons of pesto sauce and a few mint leaves.
