About this recipe:A delicious chicken dish that will make your mouth water. Crumbed mini chicken fillets are fried, then baked with mozzarella and tomato sauce. Enjoy with a side salad.
125g plain flour
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
100g panko breadcrumbs
2 tablespoons olive oil or as needed
450g chicken mini-fillets
2 tablespoons olive oil
15 cherry tomatoes, halved
4 cloves garlic, chopped
10 fresh basil leaves
1 small onion, chopped
salt and ground black pepper to taste
4 slices fresh mozzarella cheese or as needed, cut in half
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas 4.
Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
Heat 2 tablespoons of olive oil in a frying pan over medium heat. Dip each piece of chicken into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking tray.
Heat 2 more tablespoons of olive oil in a frying pan over medium heat and stir in the tomatoes, garlic, basil, onion and 1 pinch of salt and black pepper. Reduce heat and simmer the sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
Are breadcrumbs used in Japanese cooking. They give a lighter and crisper product. You can find them in Chinese/Oriental speciality stores or online. If unavailable, use regular breadcrumbs.