Chicken Schnitzel with Tomato Mozzarella Salad

Australian Junior Master Chef is shown weekly on Danish television and besides from being amazed at these 8 - 12 years old children's skill set, I am also taking liberty to learn a few tricks and pick up some new ways of making some classic recipes such as this chicken schnitzel. Typically I pound the chicken breasts as a whole but cutting the chicken breasts on bias into 3 smaller scallop shaped pieces and then pounding them does seem a better way of preparation.

Ingredients (for two):-

2 Chicken breast, cut on bias (scallop shape) into 3 slices. Hammer the chicken slices to thin it.
200g of stale bread

50g parmesan, grind into fine crumbs first, then
Parsley & rosemary, a few sprig each
Salt & pepper to taste
Flour (seasoned with salt & pepper)
1 egg & 2 tablespoon of milk, mix well 

Cherry tomatoes (or a mixture of tomatoes)

Half ball of fresh mozzarella cheese

1 tbsp extra virgin olive oil

Method:-
1. Combine stale bread, parmesan cheese, parsley and rosemary into a food processor and grind into bread crumb mixture. Set aside.

2. Cut the chicken breast on bias (scallop shape) into 3 slices. Hammer the chicken to tenderize it and thinned them to equal thickness. 

3. Dust chicken pieces in flour, pat off excessive.
4. Dip the chicken in egg mixture, wipe off excess and then pat chicken with bread crumb mixture.
5. Cut cherry tomatoes & tear mozzarella cheese into bite size, toss in olive oil, season with salt & pepper and set aside.
6. Add about 1 tbsp oil in a pan, when hot, add chicken pieces. About 3 mins each side.
7. After turning the chicken, put about 1 tbsp butter in the pan, turn down the heat, let the butter melt & chicken continue cooking until done.
8. Tear a few leaves of basil & parsley into the tomato salad and arrange the chicken schnitzels to be served with the tomato salad.