Chicken Schnitzel with Red Sauce

Schnitzel

About 4 portions.

• About 2 pounds chicken thighs or cutlets
• Flour, enough for dredging
• 2-3 eggs, beaten
• Panko, enough for coating
• Grated Parmesan mixed into the panko
• Salt and black pepper
• Olive oil for shallow frying

Red Sauce

• 2 tablespoons olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 can, 28 ounces, crushed tomatoes
• 1-2 tablespoons soy sauce
• 1 teaspoon sugar
• Chili flakes, to taste
• Salt and black pepper

Red Sauce Method

1. Heat the oil over medium heat.
2. Cook the onion until softened.
3. Add the garlic and cook for 30 seconds.
4. Add the tomato paste and cook until slightly darkened.
5. Add the crushed tomatoes, soy sauce, sugar, and chili flakes.
6. Simmer for about 20 minutes.
7. Season to taste.

Schnitzel Method

1. Pound the chicken to an even thickness.
2. Season with salt and pepper.
3. Coat in flour, then egg, then the panko-Parmesan mixture.
4. Heat the oil to about 350 F.
5. Fry for 3-4 minutes per side, until crisp, golden, and cooked through.
6. Rest on a wire rack.
7. Serve with the sauce underneath or only lightly spooned over the top so the crust remains crisp.