Mexican-inspired nachos schnitzels with quick pickled tomatoes and avocado
Nachos meets schnitzel in this spice-laden midweek dinner.
Ingredients
1 tsp smoked paprika
2 tbsp red wine vinegar
1 tbsp honey
4 heirloom tomatoes, sliced 1cm-thick
4 chicken thighs (about 150g each)
230g packet of plain tortilla chips, crushed
1 tsp ground cumin
1 tsp each ground coriander
3 eggs, lightly beaten
vegetable oil, to shallow fry
2 medium avocados, smashed
¼ cup pickled jalapenos, chopped, plus extra to serve
coriander leaves, to serve
Method
Step 1
In a medium bowl, mix together the papika, vinegar and honey, then season. Add the tomatoes and gently toss to combine. Set aside to pickle for 10 minutes.
Step 2
Place the chicken between two sheets of baking paper and use a meat mallet or rolling pin to gently pound until about 1cm thick.
Step 3
Mix the tortilla chips and remaining spices in a shallow bowl and season.
Step 4
Dip the chicken into the beaten egg, then press well into the chip mixture to coat.
Step 5
Heat 2cm of oil in a large non-stick frying pan over medium-high heat. In batches, cook the schnitzels for 4 minutes each side, or until golden and cooked through. Set aside and keep warm.
Step 6
Mix the avocado and jalapenos together and season. Serve schnitzels with tomatoes, avocado, coriander and extra jalapenos.
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Jessica Brook is a recipe writer.
