Cheese escalope with tortilla crust

Name: Cheese escalope with tortilla crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (425 ml) Corn kernels; 1 can(s) (425 ml) Kidney beans; 1 collar Spring onions; 400 g Tomatoes; 125 g Tomato-chili sauce; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt and pepper; 3 TABLESPOONS Olive oil; 150–200 g Tortilla chips (natural); 75 g Breadcrumbs; 3 Eggs; 4 (à 75 g) thick slices of medieval Gouda; 50 g clarified butter; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Corn kernels
1 can(s) (425 ml) Kidney beans
1 collar Spring onions
400 g Tomatoes
125 g Tomato-chili sauce
3 TABLESPOONS White wine vinegar
7-10 Tbsp salt and pepper
3 TABLESPOONS Olive oil
150–200 g Tortilla chips (natural)
75 g Breadcrumbs
3 Eggs
4 (à 75 g) thick slices of medieval Gouda
50 g clarified butter
7-10 Tbsp Parsley

Directions

1
Drain the corn. Rinse and drain the beans. Clean and wash spring onions and cut into fine rings. Wash and coarsely dice tomatoes.
2
Mix chili sauce and vinegar. Season with salt and pepper. Stir in oil. Mix prepared salad ingredients and marinade. Leave to stand for about 30 minutes.
3
Crumble chips, except for 4 to garnish, finely crumbled. Mix with breadcrumbs. Whisk eggs and pepper. Turn cheese slices first in the egg, then in the chip mixture, then again in the egg and chip mixture.
4
Heat clarified butter in a large coated pan. Fry the cheese slices in it at low heat from each side until golden brown. Season salad again. Serve with the cheese slices. Garnish with parsley and chips.
5
Baked potatoes taste good with it.
6
Drinks tip: Mexican beer, e.g. Corona.