Home » Paprika chicken schnitzel (Chicken cutlet with paprika peppers and tomatoes)

Paprika chicken schnitzel (Chicken cutlet with paprika peppers and tomatoes)

by Ada Parisi
5 min read

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.

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Hedwig February 16, 2015 - 18:28

Continuous….. paprika schnitzel jawohl…. at the camp are in the small little place called the risiegewienerschnitzel… is a huge enough for two and it's not even just so subtle but they do the double Breading and then a lust. Maritozzi takes French fries potato salad as I make them not the hom to eat and they have the cult of potatoes each serves a particular dish. I will try with the fried chicken though we say is the only death his. Ciaoooo

Sicilians creative in the kitchen February 17, 2015 - 10:37

I love schnitzel, I ate some stuffed in Vienna by fear! Chicken ones I love them very much, is one of the few ways I like chicken! Cassidy…

ALE - Softly Inventing June 11, 2014 - 09:56

I love the wiener schnitzel and peppers make me crazy! ADA sei unica!

Sicilians creative in the kitchen June 11, 2014 - 15:21

Tell me about it! I am always there where there are peppers and tomatoes! I embrace you strong, you and the small! ADA

Giusi Davì June 11, 2014 - 09:08

Excellent recipe: tasty and easy to prepare! Brava Ada, you are always one step ahead!

Sicilians creative in the kitchen June 11, 2014 - 15:22

Hello Giusi! But thanks! It's actually a really easy dish as you see! You're a sweetheart. And if you prepare to send me a picture! ADA

Victoria Stan (vicaincucina) June 10, 2014 - 23:13

Wow Ada, You can take your throat with a slice of chicken and half a red bell pepper! No kidding, you were great! Ever seen a chicken cutlet so thin…! I think it's much better than the standard cutlets, so you can be sure that it is not raw inside.. ( I ' and happened once in a… mabba my…).
A big kiss Ada, the next ♥

Sicilians creative in the kitchen June 11, 2014 - 15:23

Hi Victoria, What a pleasure to have you here! I think we are similar: I love the meat well cooked and the idea of ' rosa’ in a cutlet, especially of chicken, MI with affright! For this I follow the road and beat the meat well. I embrace you strong, ADA


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