Italian snitzel with creamy sauce

The sun keeps shining so I keep cooking Mediterranean style! I just cant help myself, when the sun shines I get in vacation mode. Even when I have to get up at 6 in the morning to go to my office, I still have the ‘whoot vacation” feeling in me. After 8 hours of hard work I search refugee in my garden, where I am surrounded by olive trees, lavender and delicious smelling herbs. Instant happiness! And yes, at night I try to keep the feeling. When I cant go to the Mediterranean, the Mediterranean has to come to me!
Yesterday the Mediterranean came to me disguised as a kip snitzel with creamy sauce and fresh basil pasta! A nice glass of fruity white wine and we felt on vacation in one instant!

INGREDIENTS FOR THE KIP SNITZEL

1 chicken filet
200 grams flour
2 eggs
300 grams of bread crumbs
150 grams of parmesan cheese
1 tablespoon of dried basil
1 teaspoon salt
1 teaspoon pepper

INGREDIENTS FOR THE CREAMY TOMATO SAUCE

olive oil
1 onion, finely chopped
2 garlic cloves finely chopped
1 can of peeled tomato cubes
1 tablespoon of rose wine (or any other wine you find in your kitchen and you feel like drinking!)
1 teaspoon of sugar
1 teaspoon balsamic vinegar
fresh chopped basil according to taste
fresh chopped oregano according to taste
1 tablespoon of mascarpone
1,5 teaspoon pesto rosso (Recipe will follow later)
salt and pepper

FOR THE CREAMY TOMATO SAUCE

Heat the olive oil over medium heat, then add the onions and the garlic. Let them simmer till the caramelize a little bit.
Now add the tomato cubes, the balsamic vinegar, the wine and the sugar and let this simmer for about 10 minutes.
After 10 minutes add the freshly chopped herbs and season with pepper and salt. Now let it again simmer for about 10 minutes.

Take the sauce of the heat and stir in the mascarpone and the pesto rosso.

FOR THE CHICKEN SNITZEL

Place 3 bowls in one line next to each other. In the first bowl you place the flour. In the second bowl you place the eggs, loosely whisked. And in the last bowl you mix the bread crumbs with the cheese and the dried herbs.

Now take the chicken filet and slice it into thin slices. I used a filet knife for this. Out of one filet I got 6 snitzels. Place the slices under some foil and bang them with a meat hammer. (If you, like me, don’t own a meat hammer you can just bash it with a bottle of wine!)
Heat some olive oil in a pan and let it warm trough. Now dredge the chicken in the flour. Make sure the chicken is totally covered in flour. Shake of any excess flour. Then dip the chicken in the beaten eggs before covering the slices with the breading.
Place the snitzels in the searing hot oil and bake them until golden and crisp. This should not take long, since the chicken is very thin. Mine only took 2 minutes to cook.

Serve this with your favourite pasta. I choose to use basil pasta, which has a lovely taste!

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