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Chicken Schnitz with Crispy Feta Egg & Tomato Ketchup
- Steps
- Ingredients
Steps
- To make ketchup, combine all ingredients in a saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently simmer for about 5-7 minutes, or until thickened slightly. Season with salt and pepper. Remove from heat.
- Meanwhile, place eggs and milk in a shallow dish and whisk to combine. Season with salt and pepper. Place breadcrumbs in a separate shallow dish.
- Dust chicken in flour, shaking off excess. Dip into egg mixture, then into breadcrumbs, pressing to coat.
- Heat oil in a medium frying pan over medium heat. Add chicken. Cook for about 3 minutes on each side, or until lightly golden brown. Drain away excess oil. Add butter, thyme and garlic. Cook for a further 2 minutes, basting with butter, until chicken is cooked through. Transfer to a wire rack.
- Meanwhile, heat oil in a small frying pan over a medium heat. Crumble feta in a circular shape in the centre of the pan. Crack egg into centre of the feta. Scatter with peas and chilli flakes. Cook for about 3-4 minutes, or until egg is cooked to your liking. Remove from heat.
- Top schnitz with egg and place on a serving plate. Top with anchovies (if using). Garnish with parsley leaves. Serve with ketchup.
