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Cheese nacho chip schnitzel
Matt Dean Pettit
1 x large bag cheese nacho chips crushed fine or blended in blender
4 butterflied-cut chicken breasts (or pork cutlets), pounded thin to about 6 millimeters
1/2 cup Italian breadcrumbs, finely crushed
2 eggs, cracked and beaten
1 cup all-purpose flour
1 tablespoon Dijon mustard
1 pinch thyme
Salt and pepper, to taste
2 tablespoons canola oil per cutlet, for frying
1/2 cup blue cheese
1/2 cup sour cream
1 small bunch curly parsley, finely chopped
1/2 fresh lemon, squeezed
Lay the butterflied thin cutlets out on a plate.
In a large bowl combine the crushed cheese nacho chips and Italian breadcrumbs together.
Prepare three separate dredge bowls, one for flour, eggs and cheese nacho chips. Ensure the bowls are large enough to dip a cutlet into.
Stir the Dijon and thyme into the egg bowl and mix together. Individually dredge each cutlet into each of the three bowls starting with flour and ending with Doritos. Complete all four cutlets.
Heat a large frying pan to a medium high heat add 1/8 cup of oil to fry.
Fry each side of cutlet for approximately two to three minutes until nice until golden and crisp. Cover with paper towels and reserve until you have cooked all four cutlets
Combine and mix well all the ingredients. Reserve and keep cold until needed.
Use sauce as base for the cutlets or place a nice dollop onto each one and serve!
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