Southwestern Schnitzel

Serves 2

2-4 oz. beef cutlets
1 egg plus 1 /2 cup water or milk.
1 cup crushed corn chips
1 cup finely grated cheddar cheese

1 cup chopped onions
2 tablespoon fresh chopped garlic
1 cup chopped chilies (chose degree of hotness)
Use Hatch, Anaheim, Pablano, or for mild use bell peppers.
1 small can chopped tomatoes ( 1 cup )
Juice from 1 fresh lime

NOTE: You can substitute a nice chunky salsa for the sauce if you want.


Here I cut an 8oz. chicken breast into 4- 2 oz. slices . If the breast is smaller you will need 2

Grate a cup of Cheddar cheese

Set up the breading station. One pan for crushed chips and one for cheese

Dip the cutlets in the egg and then the crushed chips , then back into the egg and then into the cheese.

Let the Schnitzels rest for about 15 minutes before frying for the breading to set.
While they are resting make the Sauce

Heat up some olive oil in a large frying pan on medium heat and fry the Schnitzels to a crispy brown on each side.

Here is a nicely Browned Schnitzel

Here is a close up of the browned crushed corn chip and cheese crust.

Here is the Sauce I made.

are Roasted and Peeled Hatch chilies.
You can use a canned chili if you want.

Brown the onions and garlic in a little bit
of olive oil in a sauce pan

Add the tomatoes, chilies, like juice and simmer.

I blended half of the sauce in a food processor to give it some thickness. This step is optional if you like it chunky. You can also use a nice salsa and heat if you want.

Top the Schnitzel with some of the sauce, grated cheese, some chopped green onions, and garnished this with some typical Southwestern foods like
cherry tomato, lime wedge and cilantro.