Feta Schnitzel with Tomato Chutney

Difficulty: Moderate
Time: 45 minutes
Serves: 4

Tomato Chutney

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


  • 4-five 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

Our Campari Tomato chutney pairs very well with cheese for an appetizer. It would also be good as a hostess gift.


Tomato Chutney

  1. Heat olive oil in medium pot over medium heat. Add shallots, garlic, ginger, Gusto® Mixed Hot Pepper, mustard seeds and sauté for 3 minutes.
  2. Season with kosher salt and add Campari 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.
  3. Spoon into sterilized jars and cool.

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


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