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Chicken schnitzel with peperonata & ricotta salata

A serving of chicken schnitzel with peperonata & ricotta salata

Chicken schnitzel with peperonata & ricotta salata

Name: Chicken schnitzel with peperonata & ricotta salata
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 red onion sliced; 4 peppers sliced; 3 garlic cloves crushed; 3 ripe tomatoes chopped; handful of basil leaves torn, plus extra whole leaves to serve; 4 small chicken breasts; 75g plain flour; 1 egg beaten; 100g panko breadcrumbs; 3 tbsp grated parmesan; 75ml vegetable oil; 50g ricotta salata (see below)

Samuel Goldsmith

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Serves 4

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 3 out of 5.2 ratingsRate

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Make the most of peppers and tomatoes in summer and use them to make a vibrant peperonata, which forms the bed to chicken schnitzel in this recipe

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 red onion

sliced
4 peppers

sliced
3 garlic cloves

crushed
3 ripe tomatoes

chopped
handful of basil leaves

torn, plus extra whole leaves to serve
4 small chicken breasts
75g plain flour
1 egg

beaten
100g panko breadcrumbs
3 tbsp grated parmesan
75ml vegetable oil
50g ricotta salata

(see below)

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Nutrition: Per serving

kcal591
fat27g
saturates6g
carbs44g
sugars12g
fibre7g

high
protein38g
salt0.8g

Method

step 1

Heat the oil in a large saucepan or frying pan over a medium-low heat and cook the onions for 10 mins until softened but not browned. Stir in the peppers. Cook, covered, for 35 mins until the peppers are soft.
step 2

Stir in the garlic, cook for 1 min, then stir in the tomatoes and cook for 10 mins to soften. Stir in the basil, then turn off the heat.
step 3

Put the chicken breasts between two sheets of baking parchment and flatten by lightly bashing with a rolling pin, until around ½cm thick. Tip the flour onto a large plate, pour the egg onto another, then combine the breadcrumbs and parmesan on a third. Coat the chicken in the flour, then the egg, then the crumbs. Repeat with all the chicken.
step 4

Heat the oil in a large frying pan and cook the chicken for 2-3 mins on both sides until golden and cooked through. Serve with the peperonata, shavings of the ricotta salata and a scattering of basil leaves.

Recipe tip

Ricotta salata (salty ricotta) gets its firm texture and deep flavour from the salt. Find it from specialist shops or online.

Recipe from Good Food magazine, August 2023

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A star rating of 3 out of 5.2 ratings

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