Mexican cheese schnitzel with taco crust

Name: Mexican cheese schnitzel with taco crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar (225 g) Spring onions; 400 g Tomatoes; 1 can(s) (425 ml) Vegetable corn; 1 can(s) (425 ml) Kidney Beans; 125 g Tomato-chili sauce; 5 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 200 g Tortilla Chips Nature; 75 g Flour; 75 g Breadcrumbs; 3 Eggs (size M); 4 thick slices of medieval Gouda cheese (approx. 75 g each); 50 g clarified butter; 7-10 Tbsp Parsley; 1 large freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar (225 g) Spring onions
400 g Tomatoes
1 can(s) (425 ml) Vegetable corn
1 can(s) (425 ml) Kidney Beans
125 g Tomato-chili sauce
5 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
200 g Tortilla Chips Nature
75 g Flour
75 g Breadcrumbs
3 Eggs (size M)
4 thick slices of medieval Gouda cheese (approx. 75 g each)
50 g clarified butter
7-10 Tbsp Parsley
1 large freezer bag

Directions

1
Clean, wash and cut the spring onions into rings. Clean, wash and roughly dice the tomatoes. Pour the corn into a sieve and drain. Pour beans into a sieve, rinse with cold water and drain
2
Mix tomato-chili sauce and vinegar. Season to taste with salt and pepper, stir in oil. Mix with spring onions, beans, corn and tomatoes. Let it steep a little bit
3
Put all but 4 chips for garnishing into a freezer bag, close tightly and crumble finely with the help of a cake roll. Mix flour and breadcrumbs. Whisk eggs with a fork in a deep dish. Turn each cheese slice first in egg, then in breadcrumbs-flour mixture, turn again in egg and then in crumbled chips. Repeat the process
4
Heat clarified butter in a large frying pan. Fry breaded cheese slices on both sides at low to medium heat until golden brown. Arrange salad and cheese escalope garnished with parsley and chips