This riff on Germany's classic schnitzel adds a Latin spin by topping the chicken cutlet with fresh salsa.
2 large eggs
1 garlic clove, minced
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
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.