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Taco Schnitzel



  • Serves 4
  • Cooks in 40 mins (20m prep + 20m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

German Mexican fusion

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. 2.Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
  3. 3.Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, combine the crushed tortilla chips, chili powder, cumin, garlic powder, salt, and black pepper.
  4. 4.Dredge each chicken breast in the flour, shaking off any excess. Dip in the beaten egg, then coat in the tortilla chip mixture, pressing the chips onto the chicken to adhere.
  5. 5.Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and crispy.
  6. 6.Transfer the chicken to the prepared baking sheet and bake for 10-12 minutes, until cooked through.
  7. 7.While the chicken is baking, make the pico de gallo salsa. In a medium bowl, combine the diced tomatoes, diced red onion, diced jalapeno pepper, and chopped cilantro. Squeeze the juice of half a lime over the top and stir to combine.
  8. 8.Serve the chicken schnitzel hot with a dollop of sour cream, a squeeze of fresh lime juice, and a generous spoonful of pico de gallo salsa on top.

lightbulb_outline Tips

  • chevron_rightFor a spicier kick, leave the seeds in the jalapeno pepper when making the pico de gallo salsa.
  • chevron_rightIf you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts.
  • chevron_rightLeftover tortilla chips? Crush them up and use them as a crunchy topping for salads or soups!