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Chicken Schnitzel with Tomato


  • 4 chicken thighs, boneless
  • flour for dusting
  • 3 eggs, lightly beaten
  • 2 tbsn milk
  • 1 cup dry breadcrumbs
  • 2 tbsn parsely
  • 2 tbsp grated parmesan cheese
  • 425g can of tomatoes
  • 1/4 cup chopped basil leaves
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • 4 bacon rashers, chopped
  • 340g can button mushrooms, drained and sliced
  • 1 1/2 cups grated tasty cheese

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 4


  1. Trim the chicken thighs and separate each in half to make 8 pieces. Dust the chicken pieces with flour. Dip each schnitzel into combined egg and milk. Coat in combined breadcrumbs, parsley and parmesan.
  2. Combine the tomatoes, basil and garlic in a saucepan; simmer for 25 minutes and blend until smooth. Set aside.
  3. Heat some oil in a frying pan and cook the chicken in batches until browned on both sides. Remove and keep warm. Add bacon and cook until crisp.
  4. Place schnitzels on a baking tray and spread with the tomato sauce. Top with the mushrooms, bacon and cheese. Place under a hot grill and cook until the cheese has melted.

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          $5.75 kg
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          $5.99 kg
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          $7.00 kg

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Valley Butchery
32 Fulham Street
Toogoolawah, Qld 4313
0418 336 542
(07 5423 2129)