6(400gr) Chicken breasts
1 egg
10ml water
125ml finely crushed toasted breadcrumbs
salt and milled black pepper
25ml grated Parmesan cheese
oil for frying
1 onion chopped
1 clove garlic, crushed
1 x 410g can tomatoes, chopped
2ml dried basil
2 bay leaves
25ml chopped parsley
5 ml sugar
200g mozzarella, sliced
1ml dried origano

 

Slice each checken breast into 2 equal pieces. Beat egg with water and mix crumbs with 2ml salt, a little pepper and Parmesan. Brush veal with egg, then dip into crumbs, coating both sides. Chill at least 1 hour to set crumbs.

Heat 25ml oil in frying pan and brown veal very lightly, turning once. Do this in batches and add a little more oil when necessary. Arrange schnitzels tofit closely in a single layer in a large 28 x 22 cm baking dish.

To make sauce, lightly saute’ onion and garlic. Add tomatoes, plus juice, 2ml salt, basil, bay leaves, parsley and sugar. Cover and simmer gently for 30 minutes. Remove bay leaves and spoon sauce over veal. Place sliced pickled Jalapeno chillies over the sauce and top with mozzarella. Dust with origanum. If working ahead set aside at this point.

Bake uncovered at 160 degrees C for 40 minutes, then pour in a little water or stock at the side – the finished dish should be moist and juicy – and bake for 10 minutes longer.

SERVE WITH GREAT HEARTS OF AFRICA HABANERO & STRAWBERRY CHUTNEY

Serves 4