Chicken Schnitzel with Grilled Eggplant and Tomato Salad

My friend persuaded me to try Junior Masterchef Australia's Chicken Schnitzel with Grilled Eggplant and Heirloom Tomato Salad for quite some time and finally I gave it a try last month. True enough, it was pretty easy! I shared a picture of it in my FB and another friend of mine has been persuading me to copy the recipe and put it in my blog. So, Tika, this is my version of the recipe specially for you on your birthday. Happy Birthday! :)

Ingredients

200g breadcrumbs

50g parmesan cheese, grated

6 sprigs thyme, leaves only

2 sprigs rosemary, leaves only

Pinch salt and pepper

2 chicken breast fillet

1 egg

2 tablespoons milk (I use Nespray)

70g plain flour

olive oil for frying

40g butter, chopped

Salad

1 round eggplant

1 tablespoon olive oil

Juice of half a lemon

Extra virgin olive oil for drizzling

1 tomato sliced

100g baby tomatoes

110g mozarella cheese

1 cup mixed salad

Directions

1. Process breadcrumbs and parmesan in a food processor until well mixed. Add herbs and season with salt and pepper, process untill finely chopped.

2. Place one chicken breast in between 2 sheets of cling film and lightly pound with the flat side of meat mallet to flatten (I used the wooden dough roller). Repeat with the other breast fillet.

3. Whisk egg and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg mixture.Then coat the chicken in breadcrumbs, pressing firmly to coat. Repeat with remaining pieces and crumbing mixtures. (To have a thicker crunchy skin, dip the chicken in the egg and coat in breadcrumbs once again)
4. For the salad, slice the eggplant into two. Heat olive oil in a grill pan over high heat. Cook eggplant until tender and golden. When cooked, place on a paper towel-lined baking tray. Arrange salad, tomatoes and eggplant in a plate. Dress with a squeeze of lemon juice, torn mozzarella and extra virgin oil and season to taste. Toss to combine.
5. Heat oil in a large frying pan over medium heat, cook chicken in batches, until tender and golden. Reduce heat to low and add butter around the chicken. Cook until crispy, remove and place on to the paper towel-lined baking tray.
6. Serve the chicken with the salad.