Axel's chicken schnitzel in a taco coating

Ingredients for 4 servings:

• 4 chicken breast fillets, approx. 100 gr
• 250 g chips, tortilla
• 100 g crème fraîche
• 100 g apricot(s), dried
• 3 apricots, dried
• 150 g quark (low-fat quark)
• 5 tomatoes
• 1 onion(s)
• 2 sprigs of fresh marjoram
• ½ lime(s)
• 1 spring onion(s)
• 1 tbsp olive oil
• 1 tbsp tomato ketchup
• 1 m.-sized eggs
• 3 tbsp flour
• 2 tbsp olive oil
• 2 tbsp breadcrumbs
• chili powder
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with salsa / sour cream and tortilla chips

Juice the lime. Peel and finely dice the onion. Wash, quarter, deseed, and finely dice 4 tomatoes. Wash and slice 1 tomato. Finely dice 100g apricots. Finely dice 3 apricots. Wash, spin dry, and chop the marjoram. Clean and trim the spring onion and slice diagonally into rings. Combine 100g diced apricots, the onion, tomatoes, marjoram, ketchup, 1 tbsp lime juice, and olive oil; season with salt, pepper, and chili. Mix the quark and crème fraîche; season with salt and pepper. Stir in the spring onions and chill. Cut the schnitzel diagonally into 4 slices and season with salt and pepper. Pour flour into a first deep plate. Beat the egg in a second deep plate. In a third deep dish, crumble 100g of chips and mix with breadcrumbs. First coat the schnitzels in flour, then dip in egg, and then coat in the chips. Heat oil in a large pan and fry the schnitzels for about 3-4 minutes over medium heat. Top the schnitzels with tomato slices, sprinkle with the remaining apricot cubes, and serve with the salsa, sour cream, and tortilla chips.