Description
Crispy Seeded Chicken Schnitzel with Hot Tomato Jam
Ingredients
Scale
- 4 chicken breasts, boneless and skinless
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- ½ cup mixed seeds (pumpkin, sesame, and sunflower seeds)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Place the chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness, about ½ inch thick.
- In one bowl, place flour seasoned with salt and pepper. In a second bowl, whisk the eggs. In a third bowl, combine breadcrumbs, seeds, garlic powder, paprika, and additional salt and pepper to taste.
- Dredge each chicken breast in flour, shaking off excess. Dip it in the egg mixture, allowing any excess to drip off. Coat the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs.
- In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Make sure the oil is hot before adding the chicken.
- Add the coated chicken breasts to the hot oil in batches, frying for about 4-5 minutes on each side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- In a saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent. Stir in the cherry tomatoes, sugar, red pepper flakes, and salt. Cook until the mixture thickens, about 10-15 minutes.
- Serve the crispy schnitzel hot, drizzled with the hot tomato jam, garnished with fresh basil if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 schnitzel
- Calories: 532 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 180mg
Keywords: Crispy Seeded Chicken Schnitzel, Chicken Schnitzel, Hot Tomato Jam