Salsa Schnitzel

 

• 

• Cooking and Prep: 45 h
• Serves: 4
• Contains:

READ MORE

Ingredients (13)

Main ingredients

• 1 pound chicken breast, sliced

• 1/2 cup Yehuda Matzo Meal

  X

  

  Yehuda Matzos Matzo Meal

• 1 egg, beaten

• salt, to taste

• pepper, to taste

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 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

  X

  

  Tuscanini Apricot Fruit Spread

Sommelier Suggests

• Cuvee du Centenaire

  X

  

  Cuvee du Centenaire

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

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.

Note:

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.