Chicken Schnitzel Parmesan
Chicken Schnitzel Parmesan
Love chicken parm? Then you’ll want to try our recipe of jumpstarting it with a juicy chicken schnitzel cutlet! A sweet marinara and a mix of stretchy cheeses is all you need to transform schnitzel into this comfort food favourite.
Servings
4
Preparation
5 Mins
Cook Time
30 Mins
Level
Ingredients
2 tbsp extra-virgin olive oil
4 cloves garlic, sliced
¼ tsp each granulated sugar, salt and hot red pepper flakes
½ cup dry white wine or chicken broth
¼ cup torn or shredded fresh basil, divided
2 cups tomato passata (strained tomatoes)
4 Schneiders Chicken Schnitzel Cutlets
½ cup each shredded Mozzarella and Asiago cheese 3 tbsp finely shredded Parmesan cheese
Directions
In a heavy-bottomed tall saucepan, heat oil over medium heat. Fry garlic with sugar, salt and pepper flakes, stirring often, until fragrant, about 1 minute. Deglaze the pan with wine; bring to boil. Boil until reduced by half. Add tomatoes and half of the basil; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened about 15 minutes. Meanwhile, on rimmed baking sheet, prepare schnitzel according to package directions. In bowl, combine cheeses. Spoon tomato sauce over schnitzel; top with cheese. Bake at 425°F until cheese is melted and bubbly, about 10 minutes. Sprinkle with remaining basil.
