John Myers
Poultry: Tomato and Chicken Schnitzel
The perfect poultry: tomato and chicken schnitzel recipe with a picture and simple step-by-step instructions.
- 2 piece Chicken breasts
- Black pepper from the mill
- 1 piece Fresh onion
- 1 piece Clove of garlic
- 4 tablespoon Olive oil
- 1 Can Tomatoes, in pieces
- 1 teaspoon Sugar
- Pepper and salt
- 1 tablespoon Balsamic balm
- 1 branch Rosemary fresh
- 1 branch Fresh thyme
- 1 branch Fresh oregano
- 6 tablespoon Parmesan cheese, grated
- Remove fat and tendons from the chicken breasts and cut into cutlets. Pepper.
- Heat two tablespoons of olive oil in a pan and fry the chicken schnitzel briefly on both sides.
- Peel and finely dice the onion and garlic. Heat the remaining oil in a saucepan and fry the onion and garlic cubes in it.
- Add the tomatoes, season with salt and pepper, add the fresh herb sprigs and simmer for about 20 minutes. Season with sugar and a little balsamic balm and stir two spoons of grated Parmesan cheese into the sauce.
- Remove the herb indicator and spread the sauce over the meat and sprinkle with the rest of the cheese.
- Cook at approx. 200 degrees in a preheated oven for about 30 minutes.
- Serve on preheated plates with baked potatoes (from the recipe poultry: Marinated chicken legs from the tube with baked potatoes).
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