Chicken schnitzel with grilled vegetables and messy Caprese salad

Ingredients:

200g stale sourdough bread

50g Parmesan cheese, grated

6 sprigs thyme, leaves only

2 sprigs rosemary, leaves only

couple of chopped flat parsley leaves

Pinch of salt and some ground black pepper

2 chicken breast fillets

1 egg

2 tablespoons milk 

70g plain flour (seasoned with salt and pepper)

3-4 tbsp olive oil for frying

20g butter

Grilled vegetables:

1 medium aubergine (eggplant) thinly sliced

1 large zucchini sliced at angle

1 red capsicum

1 yellow capsicum 

For the Caprese salad:

Handful of cherry tomatoes sliced in half

3-4 bocconcini mozzarella

2-3 basil leaves, torn by hand, not chopped

dash of extra virgin olive oil

freshly ground black pepper

Method:

In a food processor put the stale bread torn in bite size pieces and add the grated Parmesan. Pulse until you have coarse crumbs. Add the herbs, season with little salt and black pepper and continue pulsing until you have nice, small breadcrumbs.

Take the filleted chicken breast, place on a chopping board in between 2 sheets of cling film and lightly pound with a meat mallet, to flatten it.

Place the seasoned flour on a flat plate. Whisk the egg and milk in a bowl with a fork and place the breadcrumbs mixture in a deeper dish.

Take a fillet, place in the flour and lightly coat on both sides. Shake the excess.

Nest, dip the fillet into the egg mixture, let it drain and then dip into the breadcrumb mix.

Fry on olive oil, about 3-4 minutes on each side. 

Just before the bottom side is done, reduce the heat, add the butter and let it brown.

Place the schnitzels on a plate lined with kitchen paper, to drain the excess oil.

For the grilled vegetables, arrange the sliced veggies into a bowl and add some salt and little olive oil. Let them stand until the griddle pan is getting heated.

Lightly brush the pan with some olive oil and arrange the vegetables on it. Grill for about 4-5 minutes on each side.

Caprese salad:

Mix the torn mozzarella and tomatoes in a bowl. Add some torn basil, a sash of extra virgin olive oil and little freshly ground black pepper. Toss lightly, so the mozzarella and tomatoes are nicely covered with the oil.