Chicken cutlet with paprika peppers and tomatoes. Have you ever eaten in Germany or Austria, a schnitzel, big and thin cutlet? I love them because, Since I love meat, feel more the Breading and the Interior to the taste. The meat is so thin as to be a joke and veil. I cooked the chicken breast, and I was inspired by one of my favorite versions of schnitzel, the paprika schnitzel, that is obviously a cutlet, accompanied by a sort of ratatouille rustic red peppers, tomatoes and lots of paprika, both sweet and spicy. I tell you the truth, I regretted not having fried two apiece. Among other things the cutlets can be prepared in advance and refrigerate, ready to be fried, and the ratatouille prepare before and heat at the last moment. This recipe, along with other 7 chicken recipes, You can find it on the Web site Vivailpollo, for which I made of the dishes in combination with different countries ahead of the football World Cup
Ingredients for 4 people:
- 4 slices of chicken breast
- 1 large or 2 small red pepper
- Piccadilly tomatoes 6
- a pinch of paprika
- sweet pepper as required
- peanut oil for frying, to taste
- 6 Tablespoons extra virgin olive oil
- Timo as required
- salt to taste
- 1 fresh onion
for the Breading of cutlets
- breadcrumbs as required
- enough flour
- 1 egg
- a pinch of salt
Thinly slice the onion, halve the tomatoes and remove seeds and vegetation water, then cut them into quarters and in half again (diced). Thinly slice the peppers after being seeded and white and stringy parts inside. Sauté the onion in the olive oil, being careful not to Brown too. Combine the peppers, spicy and sweet paprika, Add salt and sauté for 10 minutes, adding if necessary a little’ of hot water. Finally, When the peppers are cooked but still crispy , Add tomato fillets. Continue cooking for 2 minutes, so that the flavors can blend and combine the thyme. Adjust the salt if necessary and set aside.
Put the chicken breasts, one on one, between two sheets of parchment paper and beat them with a weight (I use a meat Mallet) gently to make them thin, at a thickness of 2-3 mm. Prepare three dishes, a slightly salty with bread crumbs, one with the flour and the third with beaten egg and slightly salty. Breaded cutlets first in flour, then in beaten egg and finally in breadcrumbs, pressing down so that it fits perfectly. Fry the schnitzels in immersion in peanut oil turning them a couple of times, until they are uniformly Golden and crisp.
Serve the chicken cutlets with spicy peppers and tomato ratatouille and Bon Appetit!
THE PAIRING: We suggest a white wine of Campania with this dish that combines the lightness of white meat, the slight oiliness of Breading and freshness of tomatoes and peppers. For us the Fiano di Avellino Docg called ‘Pietracalda‘, and produced by Feudi di San Gregorio, It adapts well to the recipe: is a white Chamomile citrus scents and, with soft and pleasantly fruity.