What you’ll need
2 cups breadcrumbs
¼ cup The Healthy Baker Plain Flour
1 egg, lightly beaten
to taste salt and pepper
2 chicken breasts, cut in half horizontally
2 tablespoon auzure Canola Oil
20g butter
1 brown onion, peeled and diced
2 garlic cloves, peeled and finely chopped
300mls passata
300g mozarella sliced into four
½ cup parmesan cheese finely grated
4 leaves basil
Place the breadcrumbs in a large shallow bowl. Place the flour in another bowl and the egg in one last bowl.
Working with one of the halved chicken breasts toss in the flour, then the egg mixture and finally press each side in the breadcrumbs. Cover with plastic wrap and let firm up in the fridge for at least 30 minutes.
Heat the butter and oil in an oven-proof saucepan on medium heat. Once the butter is frothy, cook the crumbed chicken breasts for four minutes on each side, until golden and cooked through.
Set the chicken aside, add a little more oil to the saucepan and cook the onion on medium heat until soft and translucent. Add the garlic and cook for one minute.
Pour the passata and cook for five minutes until you have a lovely thick sauce. Place the four chicken schnitzels on top of the passata, place a piece of mozzarella on each, a basil leaf and sprinkle with the parmesan.
Place dish under a hot grill for a few minutes until the cheese is golden and melted.
Serve immediately or let cool in the fridge and warm up in the oven later.
