Chicken Schnitzel with Grilled Eggplant and Tomato Salad

18 May

I would watch Star World every morning while I get dressed for work. In between shows, they would show snippets of Junior MasterChef Australia. And bless these kids for being able to cook so darn well 🙂

They were showing a particular episode whereby Chef Gary Mehigan was demonstrating how to cook Chicken Schnitzel with Grilled Eggplant and Heirloom Tomato Salad. It looked so scrumptious and honestly, so easy to cook! I just had to try out this recipe.

I cooked it over the weekend for the family and my two lovely girlfriends when they dropped by for a visit. I can foresee that I’ll be serving more of these to come. Perhaps during this year’s festive season. What say you?

Here’s my tweaked version, just for you 😉

Ingredients

  • 200 gm crustless sourdough bread, diced (or any other toasted bread slices)
  • 50 gm parmesan cheese
  • 2 tablespoons coriander leaves
  • 1 tablespoon mixed herbs
  • Pinch of salt and pepper
  • 2 chicken breast fillets
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup plain flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Salad:

  • 2 Lebanese eggplants
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 200 gm cherry tomatoes
  • 1/2 bunch basil leaves
  • 1/4 bunch coriander leaves
  • 1 packet of buffalo mozzarella cheese in brine

Directions

Process sourdough and parmesan in a food processor until fine crumbs. Add coriander leaves and mixed herbs and season with salt and pepper, process until finely chopped. Transfer to a plate.

Cut the chicken breast horizontally into thin steaks. Place in between two sheets of cling film and lightly pound with the flat side of meat mallet to flatten.

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.

For the salad, thinly slice eggplant lengthways. Season with a drizzle of olive oil, salt and pepper. 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.

Place tomatoes in a bowl and dress with extra virgin olive oil, lemon juice, salt, pepper, basil, coriander and torn mozzarella. Set to one side.

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.

Add eggplant to tomato salad and toss to combine. Place chicken on serving plates and serve with eggplant, tomato and mozzarella salad.

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