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What you’ll need


2 cups breadcrumbs


¼ cup The Healthy Baker Plain Flour

eggs beaten

1 egg, lightly beaten

salt and pepper

to taste salt and pepper

chicken breast

2 chicken breasts, cut in half horizontally

sunflower oil

2 tablespoon auzure Canola Oil


20g butter

chopped onion

1 brown onion, peeled and diced


2 garlic cloves, peeled and finely chopped


300mls passata


300g mozarella sliced into four

parmesan cheese

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.