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Recipe by Sina Mizrahi

Salsa Schnitzel

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Salsa Schnitzel
Meat Meat
Medium Medium
4 Servings
Allergens

Contains

- Gluten - Wheat - Egg
45 Hours
Diets

No Diets specified

Ingredients

Main ingredients

  • 1 teaspoon dried parsley leaves

  • pinch of cayenne pepper (optional)

  • 1/4 cup oil

  • 1/2 cup mild salsa

  • 1/2 cup Tuscanini Apricot Preserves

Wine Pairing

Cuvee du Centenaire

Directions

Salsa Schnitzel

1.

In a shallow bowl, mix the flour with the spices. In another bowl, season the beaten egg with salt and pepper.

2.

Dip each piece of chicken in the egg mixture and then dredge it in the flour.

3.

Heat the oil in a wide skillet over medium-high heat until it reaches 375°F, or until it is really hot. Fry the pieces of chicken on each side until nicely browned, about three to four minutes per side. Transfer to a plate lined with paper towels.

4.

Meanwhile, heat the salsa and apricot preserves in a small saucepan. Transfer the chicken to a serving plate. Pour the salsa mixture over the chicken. Serve warm.

Notes:

These recipes all work just as well with up to 1½ pounds of chicken. If you’re cooking for a larger crowd, increase the rest of the ingredients to match. 

Recipe tags

apricot jam chicken chicken cutlets color delicious easy dinner easy supper freezer-friendly fried fruity gebrochts healthy light chicken matza meal matzah meal matzo meal non-gebrochts Pesach salsa simple suppers Sina Mizrahi weeknight dinner
Salsa Schnitzel

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