Pizza Schnitzel
A fun, kid-friendly twist on classic schnitzel that combines crispy breaded chicken with the savory, melted flavors of a margherita pizza.
Ingredients
- •4 chicken breast cutlets (about 150g each), pounded to 1/2 inch thickness
- •1 cup plain breadcrumbs
- •1/2 cup all-purpose flour
- •2 large eggs, lightly beaten
- •1/2 cup tomato marinara sauce
- •1 cup shredded vegan mozzarella-style cheese
- •1 teaspoon dried oregano
- •1/2 cup vegetable oil for frying
- •Salt and black pepper to taste
- •Fresh basil leaves for garnish
Instructions
- 1
Season the chicken cutlets generously with salt and pepper on both sides.
- 2
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Dredge each chicken cutlet in flour, dip into the egg, and coat thoroughly with breadcrumbs, pressing firmly to adhere.
- 4
Heat the vegetable oil in a large skillet over medium-high heat and fry the schnitzels for 3-4 minutes per side until golden brown and cooked through.
- 5
Remove the schnitzels from the pan and place them on a parchment-lined baking sheet.
- 6
Spread a tablespoon of marinara sauce over each schnitzel, top with a sprinkle of vegan mozzarella, and dust with dried oregano.
- 7
Place the tray under a preheated broiler for 2-3 minutes, or until the vegan cheese is melted and bubbling.
- 8
Garnish with fresh basil leaves and serve immediately.
💡 Chef tips
- To ensure the breading stays on, chill the breaded cutlets in the refrigerator for 15 minutes before frying.
- If you prefer a lighter version, you can bake the breaded cutlets at 400°F (200°C) for 20 minutes instead of frying, flipping halfway through.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat in an oven or air fryer to maintain crispiness.
✅ How it should turn out
The finished dish should have a perfectly golden, crunchy exterior topped with a savory, tangy tomato sauce and gooey, melted cheese, smelling like a fresh pizzeria.