Nothing brings the family to the table faster than a golden chicken schnitzel. We’ve taken our premium, ready-to-cook crumbed chicken schnitzels and turned them into a vibrant, all-in-one tray bake. By nestling the crispy schnitzels alongside sweet roasted baby tomatoes and tender zucchini, then smothering them in a rich tomato sauce and bubbly, melted mozzarella, you get all the comfort of a classic parmi with a healthy, colourful twist. It’s a minimal-fuss, maximum-flavour weeknight winner that saves on washing up and guarantees clean plates all around.
Prep & Cook Time
- Prep time: 10 minutes
- Cook time: 25 minutes
- Serves: 4
The Main Event:
- 4 Crumbed Chicken Schnitzels
- 1 tbsp Olive Oil, for drizzling
The Mediterranean Veggie Base:
- 250g Cherry Tomatoes, left whole
- 2 medium Zucchinis, sliced into 1cm rounds
- 1 Red Capsicum, deseeded and chopped into bite-sized pieces
- 1 tbsp Olive Oil
- 1 tsp Oregano, dried
- Salt & Cracked Black Pepper, to taste
The Topping:
- 250ml Premium Tomato Passata (or Garlic & Herb Pasta Sauce)
- 150g Mozzarella or Tasty Cheese, shredded
- Fresh Basil leaves, to garnish
Method:
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Prep the Oven & Veggies:
Pre-heat your oven to 200°c (180°c fan-forced). Line a large, rimmed baking tray with baking paper. Toss the cherry tomatoes, sliced zucchini, and capsicum directly on the tray with 1 tablespoon of olive oil, dried oregano, salt, and pepper. Spread them out into a single layer.
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Roast the Base:
Pop the veggie tray into the oven for 10 minutes until they just start to soften and take on some colour.
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Add the Schnitzels:
Remove the tray from the oven. Push the vegetables slightly aside to create space, and place the 4 crumbed chicken schnitzels directly onto the tray. Drizzle the tops of the schnitzels lightly with a little olive oil to help them get extra crispy.
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Bake to Crispy Perfection:
Return the tray to the oven and bake for 10 minutes.
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Load it Up:
Carefully spoon the tomato passata evenly over the center of each schnitzel, leaving the edges bare so they stay crunchy. Generously top the sauce with the shredded mozzarella.
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The Final Melt:
Switch your oven to the grill setting (or keep it at high fan-forced) and bake for another 5 minutes, or until the cheese is completely melted, golden, and bubbling, and the chicken is fully cooked through.
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Serve:
Garnish the whole tray with fresh basil leaves. Serve hot straight from the tray alongside a simple, crisp green garden salad.
Approximate Macros Per Serve:
520kcal
Protein: 42g
Fat: 34g
Carbs: 22g
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