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Feta Schnitzel with Allegro® Tomato Chutney

Dana Reinhardt
Prep time20 minutes
Cook time25 minutes
DifficultyModerate
Serves4
Average: 4.1 (7 votes)Your rating: None

A great idea for a hostess gift, our Allegro® tomato chutney also pairs very well with cheese for an appetizer.

Chutney

  • 2 Tbsp. olive oil
  • 3 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 ½-inch piece of ginger, finely chopped
  • 1 Gusto® Hot Pepper, seeded and finely chopped
  • 2 tsp. mustard seeds
  • 1 tsp. kosher salt
  • 2 lbs. Allegro® tomatoes, chopped
  • 1 Granny Smith apple, peeled and chopped
  • ½ cup apple cider vinegar
  • ½ cup raisins
  • ¼ cup sugar
  • 1 Tbsp. molasses

Instructions:

  1. Heat olive oil in medium pot over medium heat. Add shallots, garlic, ginger, Gusto® pepper, mustard seeds and sauté for 3 minutes. Season with kosher salt and add Allegro® tomatoes, apple, raisins, sugar, apple cider vinegar and molasses. Bring to a simmer and cook for 45 minutes or until chutney is very thick. Stir chutney occasionally to keep from sticking.
  2. Spoon into sterilized jars and cool.

Chutney will keep in the refrigerator for up to two weeks.

Schnitzel

  • 4 5 oz. chicken breasts
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground pepper
  • 1 large egg, whisked
  • 2½ cups fresh breadcrumbs
  • 3 oz. feta cheese, finely crumbled
  • 2 Tbsp. fresh thyme, finely chopped
  • 1 cup canola oil

Instructions:

  1. Place chicken breasts between 2 sheets of plastic wrap and flatten with a rolling pin. Season with salt and pepper.
  2. Mix breadcrumbs with feta and thyme. Coat chicken with egg and then crumbs (cover well).
  3. Heat canola oil in skillet over medium heat. Cook schnitzels in 2 batches for 3 - 4 minutes on each side until golden.
  4. Drain on paper towel and serve with chutney.

 

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