Cheese Baked Chicken Schnitzel with Roasted Vegetables
Pounded chicken breasts browned in a skillet, topped with sautéed red peppers, carrots, shallots, and garlic, then finished under the oven broiler with melted grated Gouda. Quick weeknight dish combining pan-searing and high-heat finishing for tender chicken with a golden cheese crust.
Ingredients
- 2 chicken breast fillet
- 3 ½ oz Gouda, grated
- 1 red bell pepper
- 1 carrot
- 1 shallot
- 1 garlic clove
- 1 tL olive oil
- sea salt
- black pepper
Instructions
- 1
Rinse chicken breast fillets, pat dry, wrap in parchment paper and pound to even thickness with a rolling pin, then season with salt and pepper
- 2
Wash red pepper, halve, remove membranes and seeds, cut into strips approximately 4 x ⅓"
- 3
Peel carrot and cut into thin 1 ½" long strips
- 4
Peel shallot and garlic, mince finely
- 5
Preheat oven to 350°F
- 6
Heat 1 teaspoon olive oil in a skillet and lightly brown chicken breast fillets on both sides, transfer to a baking dish, cover loosely with aluminum foil and set aside
- 7
Add shallot to the same skillet and lightly brown, then add pepper, carrot and garlic, cook together for approximately 5 minutes
- 8
Distribute cooked vegetable mixture over chicken breast fillets and sprinkle grated Gouda over top
- 9
Place in oven on the top rack and broil for approximately 10 minutes until golden brown
Tips
Pound chicken evenly between parchment to ensure uniform cooking
Keep foil cover on chicken during initial oven time to prevent drying before vegetables are cooked through
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently in oven at low temperature to avoid drying chicken.
Pound and season chicken, prep all vegetables up to 4 hours ahead. Assemble and cook only when ready to serve.
Serve immediately while cheese is melted and golden. Pairs well with crusty bread or simple green salad.
Common Mistakes
Do not skip pounding chicken evenly to avoid uneven cooking
Do not leave foil cover on during final broil to avoid steaming the cheese