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    Chicken schnitzel

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    Chicken schnitzel

    There’s an old restaurant saying: if you want to sell it, crumb it. That sums up the schnitzel’s popularity. Frying it can create a mess, though. This easy, baking method is cleaner and uses a lot less fat.

    • Preparation time: 25 minutes
    • Cooking time: 12 minutes
    • Total time: 37 minutes 40 minutes

    Serves: 4


    • 20g Basil leaves
    • 80ml Extra virgin olive oil
    • 4 Small chicken breasts
    • 150g White breadcrumbs
    • 1½ tsp Paprika
    • 60ml Milk
    • 2 Eggs
    • 150g Plain flour
    • 40g Butter, melted
    • 300g Heirloom tomatoes
    • 150g Mozzarella, torn


    1. Blanch the basil in boiling water for 10 seconds; rinse in cold water; drain and squeeze out any water. Put in a food processor with the oil; pulse until combined. Preheat oven to 220˚C/gas 7; line a baking tray with baking paper.
    2. Halve each chicken breast. Place on a clean board and flatten with a mallet. Combine the breadcrumbs and paprika in a bowl. In another bowl, whisk the milk and eggs together; place the flour in a third bowl and season. Coat each escalope in the flour; shake off any excess; then coat in the egg mix and finally coat in a layer of breadcrumbs.
    3. Put them on the tray; brush the tops with the butter; bake for 7 minutes. Turn over and bake for a further 5 minutes.
    4. Cut the tomatoes into wedges and season; drizzle with the basil oil; add the mozzarella and serve with the schnitzels.

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