Chicken Schnitzel with Grilled Eggplant and Tomato Salad
Via: http://www.masterchef.com.au/chicken-schnitzel-with-grilled-eggplant-and-heirloom-tomato-salad.htm
Ingredients
200g crustless sourdough bread, diced
50g parmesan cheese, grated
6 sprigs thyme, leaves only
2 sprigs rosemary, leaves only
2 tablespoons parsley leaves
Pinch salt and pepper
1 chicken breast fillet
1 egg
2 tablespoons milk
70g plain flour
80ml olive oil
40g butter, chopped
Salad
2 Lebanese eggplants
2 tablespoons olive oil
Juice of half a lemon
Extra virgin olive oil, for drizzling
200g assorted heirloom tomatoes, chopped
1/2 bunch fresh basil, leaves picked and torn
1/4 bunch fresh flat parsley, leaves picked
110g buffalo mozzarella cheese in brine, torn
50g parmesan cheese, grated
6 sprigs thyme, leaves only
2 sprigs rosemary, leaves only
2 tablespoons parsley leaves
Pinch salt and pepper
1 chicken breast fillet
1 egg
2 tablespoons milk
70g plain flour
80ml olive oil
40g butter, chopped
Salad
2 Lebanese eggplants
2 tablespoons olive oil
Juice of half a lemon
Extra virgin olive oil, for drizzling
200g assorted heirloom tomatoes, chopped
1/2 bunch fresh basil, leaves picked and torn
1/4 bunch fresh flat parsley, leaves picked
110g buffalo mozzarella cheese in brine, torn
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Procedure:
1. Process sourdough and parmesan in a food processor until fine crumbs. Add herbs and season with salt and pepper, process until finely chopped. Transfer to a plate.
2. Cut the chicken breast horizontally into thin steaks. Place in between 2 sheets of cling film and lightly pound with the flat side of meat mallet to flatten.
3. Whisk egg and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg mixture. Then coat the chicken in breadcrumbs, pressing firmly to coat. Repeat with remaining pieces of chicken and crumbing mixtures.
4. For the salad, thinly slice eggplant lengthways. Heat olive oil in a grill pan over high heat. Cook eggplant, in batches, for 4-5 minutes each side or until tender and golden. When cooked, place on a paper towel-lined baking tray. Dress the eggplant with a squeeze of lemon juice and extra virgin olive oil and season to taste.
5. Place tomatoes in a bowl and dress with olive oil, sea salt, pepper, torn basil, flat parsley and torn mozzarella. Set to one side.
6. Heat oil in a large frying pan over medium heat, cook chicken in batches, for 4-5 minutes each side or until tender and golden. Reduce heat to low and add butter around the chicken. Cook until crispy, remove and place on to the paper towel-lined baking tray with eggplants.
8. Add eggplant to tomato salad and toss to combine. Place chicken on serving plates and serve with eggplant, tomato and mozzarella salad.
1. Process sourdough and parmesan in a food processor until fine crumbs. Add herbs and season with salt and pepper, process until finely chopped. Transfer to a plate.
2. Cut the chicken breast horizontally into thin steaks. Place in between 2 sheets of cling film and lightly pound with the flat side of meat mallet to flatten.
3. Whisk egg and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg mixture. Then coat the chicken in breadcrumbs, pressing firmly to coat. Repeat with remaining pieces of chicken and crumbing mixtures.
4. For the salad, thinly slice eggplant lengthways. Heat olive oil in a grill pan over high heat. Cook eggplant, in batches, for 4-5 minutes each side or until tender and golden. When cooked, place on a paper towel-lined baking tray. Dress the eggplant with a squeeze of lemon juice and extra virgin olive oil and season to taste.
5. Place tomatoes in a bowl and dress with olive oil, sea salt, pepper, torn basil, flat parsley and torn mozzarella. Set to one side.
6. Heat oil in a large frying pan over medium heat, cook chicken in batches, for 4-5 minutes each side or until tender and golden. Reduce heat to low and add butter around the chicken. Cook until crispy, remove and place on to the paper towel-lined baking tray with eggplants.
8. Add eggplant to tomato salad and toss to combine. Place chicken on serving plates and serve with eggplant, tomato and mozzarella salad.
MY NOTES:
No need to tweak. It’s perfect as is. I didn’t have sourdough bread and so I used French Bread. It was still very good. I was told that sourdough bread is available at the EDSA Shangri-la Mall. I also used chicken thigh fillets instead of chicken breast because it remains moist even if it’s a bit overcooked.
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