Roasted Rosa Chicken Schnitzel

CategoryDifficultyBeginner
Cook Time25 minsTotal Time25 mins

 1 punnet Baby mushrooms
 Handful of fresh Thyme
 Smoked paprika
 Fresh lemon juice
 Large Rosa Tomatoes
 Fresh garlic – sliced

Method

1

Wipe clean and lightly fry the mushrooms in olive oil until tender. Add a generous squeeze of lemon juice and a bit of the rind. Toss in thyme, salt and pepper.

2

Cut large tomatoes in half and place tightly in baking dish, drizzle with olive oil and a dash of balsamic vinegar. Top with slices of fresh garlic, a sprinkle of smoked paprika and course salt. Roast in a hot oven till just starting to collapse.

3

Bake 4 Schnitzels for 10 Minutes at 190C.

4

Combine elements beautifully on a plate.

Ingredients

 1 punnet Baby mushrooms
 Handful of fresh Thyme
 Smoked paprika
 Fresh lemon juice
 Large Rosa Tomatoes
 Fresh garlic – sliced

Directions

1

Wipe clean and lightly fry the mushrooms in olive oil until tender. Add a generous squeeze of lemon juice and a bit of the rind. Toss in thyme, salt and pepper.

2

Cut large tomatoes in half and place tightly in baking dish, drizzle with olive oil and a dash of balsamic vinegar. Top with slices of fresh garlic, a sprinkle of smoked paprika and course salt. Roast in a hot oven till just starting to collapse.

3

Bake 4 Schnitzels for 10 Minutes at 190C.

4

Combine elements beautifully on a plate.

Roasted Rosa Chicken Schnitzel

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