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

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources