Name: Provolone and olive stuffed chicken schnitzel
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 4
Ingredients: 4 250g chicken breast fillets; 200 gram sliced provolone cheese; 1/4 cup pitted black olives, sliced; 1/2 cup seasoned plain flour; 2 eggs, lightly whisked; 3 cup fresh breadcrumbs; 2 tablespoon olive oil; 40 gram butter; salad of baby heirloom tomatoes and basil leaves, to serve

Ingredients

4 250g chicken breast fillets

200 gram sliced provolone cheese

1/4 cup pitted black olives, sliced

1/2 cup seasoned plain flour

2 eggs, lightly whisked

3 cup fresh breadcrumbs

2 tablespoon olive oil

40 gram butter

salad of baby heirloom tomatoes and basil leaves, to serve

Method

1.Unfold small tenderloin from main breast fillet. Cover tenderloin section with plastic wrap. Pound with rolling pin or meat mallet to 8mm thickness

2.Using a small, sharp knife, cut a small pocket lengthways through side of breast fillet. Be careful not to cut all the way through.

3.Stuff pocket with 1/4 cheese and olives. Fold tenderloin flap over to enclose filling, and firmly seal. Repeat with remaining fillets.

4.Dust fillets with flour, shaking off excess.

5.Dip in beaten egg. Add a little milk to extend. .

6.Press firmly into breadcrumbs, ensuring pockets are well sealed. Cover, chill 30 minutes. Preheat oven moderate, 180°C. Line an oven tray with baking paper.

7.Heat oil and butter together in frying pan on medium. Fry fillets 4-5 minutes each side, until golden. Transfer to tray. Bake 10 minutes to cook trough. Drain on paper towel.

Make fresh breadcrumbs in a food processor using torn stale bread. Keep any leftovers in an airtight zip-lock bag in the freezer for up to one month.
Note

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