Schnitzel made of chicken fillet with mixed grilled vegetables
from chef Vangelis Driskas
For 4 schnitzels
- 2 fillets of chicken breast fresh organic chicken BIOGRECO- 8 slices of toast bread
- 2 eggs
- Flour
- Seed oil for frying
- Salt & pepper
- For mixed grilled vegetables
- 2 courgettes
- 1 aubergine
- 2 carrots
- 1 big dry onion
- 250 gr. cherry tomatoes
- Olive oil
- Salt, pepper
- 3-4 stalks fresh basil
Directions:
Halve horizontally the chicken fillets and season them. Crumb the bread in the multi-mixer in big pieces. Scramble the eggs in a bowl. Cover the chicken fillets with flour, then with scrambled eggs and finally the bread crumbs. Slightly pat with your hands in order the bread crumbs to stick on the fillets. Leave the panned fillets for 5 minutes at room temperature (in order the crust to stick) and then fry them in hot seed oil. Serve them with mixed grilled vegetables.
For mixed grilled vegetables:
For the mixed grilled vegetables: clean and cut the courgettes, the aubergine, the onion and the carrots in smaller pieces and the cherry tomatoes in halves. Season them, drizzle with olive oil and grill them in preheated oven at 200o C for about 30 minutes. When they are ready, drizzle with fresh finely chopped basil and serve.
