Ingredients

Method

For the schnitzel:
• 4 free-range chicken breasts
• 70 g Woolworths coppa
• 135 g Woolworths plain breadcrumbs
• 100 g Grana Padano, finely grated
• 140 g flour
• 2 free-range eggs, beaten
• 3 T extra virgin olive oil
• 3 T butter
• Sea salt and freshly ground black pepper, to taste
For the sautéed kale:
• 2 T extra virgin olive oil
• 1 red chilli, halved
• 1 lemon, juiced
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Butterfly the chicken breasts using a sharp knife taking care not to cut all the way through. Pound between sheets of clingwrap until even in thickness.

Place 2 slices of coppa on each chicken breast. Mix the breadcrumbs and Grana Padano.

Coat the chicken breasts in flour, then dip individually into the egg, allowing the excess to drip off. Roll the chicken in the breadcrumbs and fry in the oil and butter until golden brown.

To make the kale, heat the olive oil in a pan over a high heat. Add the chilli and cook for 1 minute. Add the kale and sauté for a further 2 minutes, then add the lemon juice. Remove from the heat.

Season and serve with the chicken.

Cook's note: The secret to these golden-brown schnitzels is in the crumb: it includes umami-loaded Grana Padano. The coppa adds a touch of saltiness, and this is my new favourite way to eat kale!

Browse more chicken recipes here.