- ½ cup (75 g) plain flour
- 2 eggs, lightly beaten
- 1 cup (90 g) panko breadcrumbs
- 4 small chicken breast fillets, flattened slightly to even size
- Olive oil, for shallow frying
- 1 cup (250 ml) tomato passata
- 1 cup (90 g) Perfect Italiano™ Perfect Melt cheese
- Green salad, to serve
| - Place the flour, eggs and breadcrumbs in separate deep plates. Coat the chicken in the flour, then the eggs and finally press into the breadcrumbs, making sure the chicken is well coated
- Preheat oven to 200°C / 180°C fan forced. Pour enough olive oil into a large, deep fry pan to come one-third of the way up the side of the chicken. Heat the oil over high heat. In two batches, cook the chicken for 2 minutes each side or until golden. Transfer to a baking tray
- Bake schnitzels in oven for 10 minutes. Remove from the oven and add the tomato passata and Perfect Melt cheese over each of the chicken breasts. Return to the oven to bake for a further 10 minutes or until the cheese is melted and golden and the chicken is cooked through. Serve with a green salad
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