Pizza Schnitzel
A kid-friendly fusion that combines the crispy, golden crunch of a classic schnitzel with the savory, cheesy comfort of a pizza.
Ingredients
- •4 chicken breast fillets (about 150g each), pounded to 1cm thickness
- •1 cup all-purpose flour
- •2 large eggs, beaten
- •1.5 cups panko breadcrumbs
- •1 teaspoon dried oregano
- •1/2 cup vegetable oil for frying
- •1 cup kosher-certified marinara sauce
- •1.5 cups shredded pareve mozzarella-style vegan cheese
- •1/4 cup sliced black olives (optional)
- •Fresh basil leaves for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and dried oregano.
- 3
Dredge each chicken breast in flour, dip into the egg, and then press firmly into the panko mixture until fully coated.
- 4
Heat the vegetable oil in a large skillet over medium-high heat. Fry the schnitzels for 3-4 minutes per side until golden brown and crispy.
- 5
Transfer the fried schnitzels to a parchment-lined baking sheet.
- 6
Spread a generous tablespoon of marinara sauce over each schnitzel, then top with the shredded pareve cheese and olive slices.
- 7
Bake for 8-10 minutes, or until the cheese is melted and bubbling.
- 8
Remove from the oven, garnish with fresh basil, and serve immediately.
💡 Chef tips
- For extra flavor, mix a pinch of garlic powder and onion powder into the flour before dredging the chicken.
- If you want to save time, you can prepare the breaded schnitzels in advance and keep them in the fridge for up to 4 hours before frying.
- Ensure the chicken is pounded to an even thickness so it cooks through perfectly without the breading burning.
✅ How it should turn out
The finished schnitzel should have a perfectly crispy, golden-brown crust topped with melted, gooey cheese and a fragrant, tangy tomato sauce that smells like a pizzeria.