Ingredients Jump to Instructions ↓

  1. 6-8 roma tomatoes

  2. Pinch dried basil or oregano leaves

  3. 3 tablespoons olive or rice bran oil

  4. 2 skinless chicken breast fillets

  5. 2/3 cup dry multigrain breadcrumbs

  6. 4 slices light Jarlsberg cheese

  7. 60g baby rocket or spinach, to serve

  8. Lemon wedges or balsamic vinegar, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C/160C fanforced. Quarter tomatoes lengthwise; place snugly in a baking dish. Sprinkle with basil, black pepper, a pinch sugar and 1 tablespoon oil. Bake for 20 minutes.

  2. Meanwhile, cut fillets in half horizontally. Using a meat mallet or rolling pin, pound slices between sheets of plastic food wrap until thin. Dust with breadcrumbs; press crumbs into flesh to lightly coat both sides. Shake off excess.

  3. Heat remaining oil in a large non-stick frying pan over moderate heat. Cook schnitzels 2 at a time for 2 minutes, until golden on the bottom. Turn over; top with cheese. Cook 1 minute. Cover; cook 1 minute more or until chicken is tender and cheese melts. Transfer to serving plates, add rocket and tomato. Serve with lemon or drizzle with balsamic.


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