CHICKEN SCHNITZEL TOSTADA

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PREP TIME: 20minutes

COOK TIME: 20minutes

INGREDIENTS

10 Old El Paso White Corn Tortillas

1 cob of corn, charred

½ a cucumber, deseeded and diced

1 avocado, diced

10 cherry tomatoes, diced

1 small red capsicum, diced

Juice of 1 lime

2 chicken breasts

2 eggs, whisked

2 cups of panko breadcrumbs

1 cup of seasoned flour

Coriander for garnish

Oil for frying

Pre-heat oven to 160 degrees Celsius

METHOD 

Step 1

Place the tortillas on a flat oven try and toast in the oven until dark brown and crispy

Step 2

Make the salsa by mixing the avocado, tomatoes, cucumber, corn, capsicum, lime juice and a pinch of salt in a bowl and set aside

Step 3

Make the schnitzel by cutting the chicken into slices about 1cm thick then dust in flour cover with egg wash and coat in panko crumbs. Heat the oil in a saucepan to 160 degrees and fry the chicken until golden brown

Step 4

Build the tostada by spooning the salsa onto the tostada (crispy tortilla) then top with the fried chicken and garnish with coriander