A delightful twist on the classic schnitzel, featuring a rich and flavorful bell pepper sauce.
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch.
Pounding the chicken ensures even cooking and tenderizes the meat.
Season the chicken with paprika and pepper on both sides.
Seasoning both sides ensures the flavor is evenly distributed.
Dredge the chicken in flour, shaking off any excess.
A light coating of flour helps achieve a crispy exterior.
Heat 2 tablespoons of canola oil in a frying pan over medium heat. Cook the chicken until golden brown on both sides, about 3-4 minutes per side. Remove and keep warm.
Avoid overcrowding the pan to ensure even browning.
In the same pan, add the remaining oil and sauté the mushrooms until lightly browned.
Stir occasionally to prevent sticking.
Add the chopped onion and sliced bell peppers to the pan and cook until softened, about 5 minutes.
Cut vegetables evenly for uniform cooking.
Deglaze the pan with red wine, then add the chicken broth, tomatoes, and tomato paste. Stir well and let simmer for 10 minutes.
Simmering allows the flavors to meld together.
Pour the sauce over the cooked chicken and serve immediately.
Serve with your favorite side dish for a complete meal.
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