Chicken Schnitzel with Tomato


  • 4 chicken thighs, boneless
  • flour for dusting
  • 3 eggs, lightly beaten
  • 2 tbsn milk
  • 1 cup dry breadcrumbs
  • 2 tbsn parsely
  • 2 tbsp grated parmesan cheese
  • 425g can of tomatoes
  • 1/4 cup chopped basil leaves
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • 4 bacon rashers, chopped
  • 340g can button mushrooms, drained and sliced
  • 1 1/2 cups grated tasty cheese

Chicken Schnitzel with Tomato

Prep time: 15 min
Cook time: 50 min
Serves: 4


Trim the chicken thighs and separate each in half to make 8 pieces. Dust the chicken pieces with flour. Dip each schnitzel into combined egg and milk. Coat in combined breadcrumbs, parsley and parmesan.

Combine the tomatoes, basil and garlic in a saucepan; simmer for 25 minutes and blend until smooth. Set aside.

Heat some oil in a frying pan and cook the chicken in batches until browned on both sides. Remove and keep warm. Add bacon and cook until crisp.

Place schnitzels on a baking tray and spread with the tomato sauce. Top with the mushrooms, bacon and cheese. Place under a hot grill and cook until the cheese has melted.