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Schnitzel with nacho chips breading

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Ingredients for 2 servings:

  • 4 pork schnitzels from the ham, approx. 600 g
  • 600 g French fries, frozen goods
  • 125 g nacho(s) (cheese), 1 bag
  • 125 g nacho(s) (hot chili), 1 bag
  • 100 g wheat flour
  • 2 eggs, size L
  • 50 ml sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 52 minutes

with French fries, salsa and cheese dip

First, place the French fries in the oven according to the package instructions. Crumble the nachos well and divide them between two separate plates; do not mix them. Put the flour on another plate. Crack the eggs onto a separate plate and whisk. Add the sunflower oil to the pan and heat. Coat the pork cutlets first in the flour, then in the egg, and finally in a plate with the various nacho crumbs. Fry in the hot pan in the oil until golden brown. I serve this with hot salsa and a hot cheese dip, which I heat in the microwave according to the instructions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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