Chicken escalope in taco crispy coating

Name: Chicken escalope in taco crispy coating
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Lime; 5 medium-sized tomatoes; 1 Onion; 100 g + 3 soft apricots; 2 stem(s) Marjoram; 1 TABLESPOON Ketchup; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground chili; 1 Spring onion; 150 g Low-fat curd; 100 g Fresh cream; 4 Chicken filets (à ca.100 g); 1 egg (size M); 250 g Tortilla Chips; 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Flour; 2 TABLESPOONS Oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Lime
5 medium-sized tomatoes
1 Onion
100 g + 3 soft apricots
2 stem(s) Marjoram
1 TABLESPOON Ketchup
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground chili
1 Spring onion
150 g Low-fat curd
100 g Fresh cream
4 Chicken filets (à ca.100 g)
1 egg (size M)
250 g Tortilla Chips
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Flour
2 TABLESPOONS Oil

Directions

1
Wash the lime, grate dry and cut in half. Squeeze one half. Peel onion and cut into small cubes. Cut 4 tomatoes into quarters, remove seeds. Cut the flesh into small cubes. Finely dice 100 g apricots as well.
2
Wash marjoram, dab dry and chop the leaves, except for a little bit for garnishing. Mix the diced apricots, onions, tomatoes, marjoram, ketchup, 1 tablespoon lime juice and olive oil and season to taste with salt, pepper and a little chilli. Keep salsa cold. Clean and wash the spring onion and cut it into diagonal thin rings. For the sour cream mix quark and crème fraîche and season with salt and pepper. Stir in spring onions and chill. Cut each chicken filet very diagonally into about 4 slices. Season small chicken escalopes on both sides with salt and pepper. Whisk the egg in a deep plate. Crumble 100 g chips and mix with breadcrumbs. First turn the cutlets in flour, then pull them through the egg and finally bread them in the chips. Heat oil in a pan and fry the escalopes in 2-3 portions on both sides for 3-4 minutes at medium heat.
3
Cut each chicken filet very diagonally into about 4 slices. Season small chicken escalopes on both sides with salt and pepper. Whisk the egg in a deep plate. Crumble 100 g chips and mix with breadcrumbs. First turn the cutlets in flour, then pull them through the egg and finally bread them in the chips. Heat oil in a pan and fry the escalopes in 2-3 portions on both sides for 3-4 minutes at medium heat. Cut the remaining lime into slices. Wash 1 tomato, grate dry and cut into slices. Dice 3 apricots. Serve cutlets with the salsa, sour cream and tortilla chips. Cover schnitzel with tomato slices and sprinkle with diced apricots. Garnish with lime slices and marjoram
4
Cut the remaining lime into slices. Wash 1 tomato, grate dry and cut into slices. Dice 3 apricots. Serve cutlets with the salsa, sour cream and tortilla chips. Cover schnitzel with tomato slices and sprinkle with diced apricots. Garnish with lime slices and marjoram