We ramp up the crunch factor for your homemade chicken schnitzel by using crushed corn nachos as the crumb. Served with a tangy tomato & black bean salsa and a refreshing side salad of crispy greens, creamy feta, tomato & cooling cucumber. Finished with generous dollops of guac and chilli flakes for spice.
Mexican Nacho-crumbed Chicken
Mexican Nacho-crumbed Chicken
with a fresh salad
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Beans
- Chicken
- Corn
- Cucumber
- Danish-style Feta
- Dried Chilli Flakes
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Green Leaves
- Guacamole
- Rub & Flour Mix
- Santa Anna's Corn Nachos
- Tomato
- Tomato Salsa
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Rolling Pin
- Cling Wrap
- Egg/s
BUTTERFLY Chicken
Pat the Chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken.
ADD THE CRUNCH
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the crushed nachos. Coat the Chicken in the seasoned flour mix, dusting off any excess flour. Coat in the whisked egg, and lastly the nachos. Repeat this step with each chicken breast. Set aside.
SWEET Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP UP & COOK
Return the pan to medium heat with enough oil to cover the base. When hot, fry the Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SALSA & SALAD
In a bowl, mix together the salsa and the black beans. Season and set aside. In another bowl, combine the tomato, the Cucumber, the corn, the green leaves, the feta and a drizzle of olive oil. Toss to combine and set aside.
MMMEXICAN MEAL
Plate up the salad, sided with the sliced Chicken. Dollop over the salsa-beans and the Guacamole. Garnish with the chilli flakes (to taste). Dinner is ready, Chef!
BUTTERFLY Chicken
Pat the Chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken.
ADD THE CRUNCH
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the crushed nachos. Coat the Chicken in the seasoned flour mix, dusting off any excess flour. Coat in the whisked egg, and lastly the nachos. Repeat this step with each chicken breast. Set aside.
SWEET Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP UP & COOK
Return the pan to medium heat with enough oil to cover the base. When hot, fry the Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SALSA & SALAD
In a bowl, mix together the salsa and the black beans. Season and set aside. In another bowl, combine the tomato, the Cucumber, the corn, the green leaves, the feta and a drizzle of olive oil. Toss to combine and set aside.
MMMEXICAN MEAL
Plate up the salad, sided with the sliced Chicken. Dollop over the salsa-beans and the Guacamole. Garnish with the chilli flakes (to taste). Dinner is ready, Chef!
BUTTERFLY Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken.
ADD THE CRUNCH
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the crushed nachos. Coat the Chicken in the seasoned flour mix, dusting off any excess flour. Coat in the whisked egg, and lastly the nachos. Repeat this step with each chicken breast. Set aside.
SWEET Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP UP & COOK
Return the pan to medium heat with enough oil to cover the base. When hot, fry the Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SALSA & SALAD
In a bowl, mix together the salsa and the black beans. Season and set aside. In another bowl, combine the tomato, the Cucumber, the corn, the green leaves, the feta and a drizzle of olive oil. Toss to combine and set aside.
MMMEXICAN MEAL
Plate up the salad, sided with the sliced Chicken. Dollop over the salsa-beans and the Guacamole. Garnish with the chilli flakes (to taste). Dinner is ready, Chef!
BUTTERFLY Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken.
ADD THE CRUNCH
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the crushed nachos. Coat the Chicken in the seasoned flour mix, dusting off any excess flour. Coat in the whisked egg, and lastly the nachos. Repeat this step with each chicken breast. Set aside.
SWEET Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP UP & COOK
Return the pan to medium heat with enough oil to cover the base. When hot, fry the Chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
SALSA & SALAD
In a bowl, mix together the salsa and the black beans. Season and set aside. In another bowl, combine the tomato, the Cucumber, the corn, the green leaves, the feta and a drizzle of olive oil. Toss to combine and set aside.
MMMEXICAN MEAL
Plate up the salad, sided with the sliced Chicken. Dollop over the salsa-beans and the Guacamole. Garnish with the chilli flakes (to taste). Dinner is ready, Chef!
Frequently Asked Questions
What is the preparation time for Mexican Nacho-crumbed Chicken?
The preparation time for Mexican Nacho-crumbed Chicken with a fresh salad is between 25 and 45 minutes.
What is the total time required to make Mexican Nacho-crumbed Chicken with a fresh salad?
The total time required to make Mexican Nacho-crumbed Chicken with a fresh salad is between 30 and 50 minutes.
How many servings does Mexican Nacho-crumbed Chicken provide?
4 servings
What are the main ingredients in Mexican Nacho-crumbed Chicken?
Black Beans, Chicken, Corn, Cucumber, Danish-style Feta, Dried Chilli Flakes, Free-range Chicken Breast/s, Free-range Chicken Breasts, Green Leaves, Guacamole, Rub & Flour Mix, Santa Anna's Corn Nachos, Tomato, Tomato Salsa, Tomatoes
What is the nutritional information of Mexican Nacho-crumbed Chicken?
Calories: 953.3, Carbs: 79.7 grams, Fat: grams, Protein: 55.7 grams, Sugar: 12.3 grams, Salt: 2026.4 grams
How do I prepare Mexican Nacho-crumbed Chicken?
MMMEXICAN MEAL: Plate up the salad, sided with the sliced chicken. Dollop over the salsa-beans and the guacamole. Garnish with the chilli flakes (to taste). Dinner is ready, Chef! SALSA & SALAD: In a bowl, mix together the salsa and the black beans. Season and set aside. In another bowl, combine the tomato, the cucumber, the corn, the green leaves, the feta and a drizzle of olive oil. Toss to combine and set aside. CRISP UP & COOK: Return the pan to medium heat with enough oil to cover the base. When hot, fry the chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes. SWEET CORN: Place a pan over medium heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. ADD THE CRUNCH: Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour mix (seasoned lightly), and one containing the crushed nachos. Coat the chicken in the seasoned flour mix, dusting off any excess flour. Coat in the whisked egg, and lastly the nachos. Repeat this step with each chicken breast. Set aside. BUTTERFLY CHICKEN: Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken.
What should be prepared from my kitchen to make Mexican Nacho-crumbed Chicken?
Black Beans, Chicken, Corn, Cucumber, Danish-style Feta, Dried Chilli Flakes, Free-range Chicken Breast/s, Free-range Chicken Breasts, Green Leaves, Guacamole, Rub & Flour Mix, Santa Anna's Corn Nachos, Tomato, Tomato Salsa, Tomatoes
How many calories does Mexican Nacho-crumbed Chicken have?
953.3 calories
How much fat content does Mexican Nacho-crumbed Chicken have?
grams
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