Chicken Schnitzel with Roasted Tomatoes and Marsala

Wash the tomatoes, cut in half. Wash, shake dry and chop parsley. Peel onions and cut them into fine pieces. Slice the chicken breast fillet slightly diagonally into thin slices. Place the slices between 2 cling film, pound flat with a heavy pan or a meat pounder to form small schnitzels, season with salt and pepper. Heat a pan and fry the tomato halves on the cut surface without fat over high heat and then take it out. Pour the oil into the pan, fry the chicken schnitzel in the hot oil for 1 minute on each side and remove. Put onions and tomatoes in the pan and fry for 1 minute. Add the marsala and the broth and cook for 2-3 minutes. Briefly heat the schnitzel with the parsley in the pan, season with salt and pepper. Made rice with it. 🙂