Amp up the crunch with these SCHNITZELS makeovers!
CHEESE & CAPSICUM STUFFED CHICKEN
SERVES 4 PREP 20 MINS + CHILLING COOK 25 MINS
4 chicken breast fillets
4 slices provolone cheese
1/2 cup chargrilled capsicum
1 cup baby spinach leaves
3 cups fresh breadcrumbs
1/2 cup grated parmesan
2 tbsp chopped chives
1/2 cup seasoned flour
2 eggs, whisked
vegetable oil, for shallow frying
mixed tomatoes, basil leaves, to serve
Serve schnitzels with tomato and basil salad.
1 Preheat oven to 180°C. Line an oven tray with baking paper. 2 Using a sharp knife, cut a
pocket lengthways through each fillet, being careful not to cut all the way through. 3 Stuff
each chicken pocket with provolone, capsicum and spinach. Press together to seal. Use a
toothpick to close the pocket. 4 In a large dish, combine
breadcrumbs, parmesan and chives. Dust chicken in flour, shaking off excess. Dip into egg,
then press firmly into crumb mixture to seal. Chill 30 mins. 5 In a large frying pan, heat oil on
medium. Fry chicken 4-5 mins each side until golden. Transfer to the oven tray. Bake for 10
mins. Serve schnitzels with tomato and basil salad.
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