Baked chicken schnitzels with vegetables

Recipe from: 9/7/2000 12:00:00 AM
Ingredients 26
Servings 4
Time

Ingredients

  • CHICKEN SCHNITZELS
  • 8
    deboned chicken breasts
  • lemon juice
  • freshly ground black pepper
  • a little flour
  • 1
    egg, whisked
  • dry breadcrumbs
  • butter
  • VEGETABLES
  • 500
    g
    courgettes, roughly sliced
  • 500
    g
    fresh button mushrooms, sliced
  • TOMATO SAUCE
  • 410
    g
    tomato and onion mix
  • 70
    g
    tomato paste
  • 1
    clove garlic, crushed
  • salt and freshly ground black pepper
  • 10
    ml
    basil
  • 10
    ml
    origanum
  • tabasco sauce to taste
  • 5
    ml
    sugar
  • white pepper to taste
  • 1
    ml
    ground black pepper
  • cayenne pepper to taste
  • TOPPING
  • 250
    ml
    sour cream
  • 250
    ml
    grated Cheddar cheese
 

Method

 
Preheat the oven to 200 °C and butter a 28 cm square oven dish or spray with non-stick spray. Place a chicken breast between two layers of wax paper or plastic wrap. Flatten slightly with a meat mallet. Repeat with remaining breasts. Place in a glass container and sprinkle with lemon juice and freshly ground black pepper. Chill for a few hours, turning occasionally. Remove the chicken breasts from the lemon juice and pat dry with paper towels. Roll in the flour, then in the egg and finally in the dry breadcrumbs. Fry gently in butter until golden brown and just done. Do not overcook. Sauté; the courgettes in a little butter until done, but stilll firm. Add the mushrooms and sauté; until just tender. Transfer the vegetables to the prepared oven dish. To make the tomato sauce, heat all the ingredients for the sauce and simmer for about five minutes. Pour over the vegetables in the dish. Arrange the chicken breasts on top. Mix the sour cream and Cheddar cheese and spoon over the chicken breasts. Bake for 30 to 35 minutes until heated through. Serve with rice and a green salad.
 

Read more on: poultry  |  bake
 

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