Chicken Schnitzel with Tomato Salsa

Chicken Schnitzel with Tomato Salsa - Recipedia
Menu Part: 
Entree
Serves: 
4 servings

This riff on Germany's classic schnitzel adds a Latin spin by topping the chicken cutlet with fresh salsa.

Ingredients

2 large eggs
1 garlic clove, minced
Coarse salt
Ground pepper
1 tsp. cumin
2 cups panko crumbs
4 chicken cutlets, evenly pounded to thickness of about ¼ in.
4 tbsp. olive oil, plus 2 tbsp. for salsa
¼ cup shredded Manchego cheese
4 large plum tomatoes, seeded, diced
4 hard-boiled eggs, chopped
1 medium red onion, diced
½ jalapeño, seeded, diced
Juice of 1 lime

Steps

1. For schnitzel: Lightly beat eggs, garlic, salt, pepper and cumin.

2. Combine panko, salt and pepper to taste in shallow container.

3. Soak chicken completely in egg mixture.

4. Move chicken to panko and ensure cutlet is completely covered in crumbs. Pat crumbs to ensure they stick.

5. Heat 4 tablespoons olive oil in large pan and cook chicken until done and golden color, about three minutes per side.

6. For salsa: Mix remaining 2 tablespoons olive oil, tomatoes, red onion, egg whites, jalapeño, cheese and lime juice. Season with salt and pepper to taste.

7. Serve salsa on top of cooked chicken. Serve with extra lime wedge.

Recipe by  Kean University (Gourmet Dining), Union, N.J.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources