Tuscany Schnitzel

Ingredients

• 600 g chicken breast fillets (4 fillets)
• Salt
• Pepper
• 1 tbsp Olive Oil
• 4 tbsp basil pesto (80 g)
• 400 g zucchini
• 200 g Cherry tomatoes
• 0.5 bunch Basil
• 50 g Heavy cream
• 150 g mozzarella (1 ball)

Instructions

1. 1.

   Wash and pat dry the chicken breast fillets, then season with salt and pepper. Heat oil in a pan and brown the meat for about 2 minutes per side. Remove and place in a baking dish, brushing each piece with pesto.

2. 2.

   Grate the zucchini roughly. Quarter the tomatoes and set aside a handful. Wash the basil, shake off excess water, and tear leaves into small pieces. Mix the tomatoes with cream, grated zucchini, and basil. Season with salt and pepper, then spread over the schnitzel.

3. 3.

   Slice mozzarella thinly and place on top of the schnitzel. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 15–20 minutes until golden.

4. 4.

   Remove the Tuscany schnitzel from the oven and serve with the remaining fresh tomatoes.