Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella

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

From the kitchen of Carly

Crispy matzo-crusted chicken topped with warm cherry tomatoes, chile heat, and melted mozzarella. The schnitzel stays golden and tender while the tomatoes soften into a tangy, spiced sauce that pulls everything together beautifully.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 (7-ounce) chicken breasts, butterflied
11/2 cup all-purpose flour
1Sea salt and cracked black pepper
12 eggs
11/4 cup milk
12 cups matzo meal
1Vegetable oil, for shallow frying
11 (14-ounce) can cherry tomatoes
11/4 cup vincotto
11 long red chile, sliced
11 tablespoon finely grated lemon zest
11/2 pound buffalo mozzarella, torn
1Store-bought pesto, to serve
1Baby mint leaves (optional)
1to serve

Instructions

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.