Serves 2
Ingredients:
2-4 oz. beef cutlets
1 egg plus 1 /2 cup water or milk.
1 cup crushed corn chips
1 cup finely grated cheddar cheese
Sauce:
1 cup chopped onions
2 tablespoon fresh chopped garlic
1 cup chopped chilies (chose degree of hotness)
Use Hatch, Anaheim, Pablano, or for mild use bell peppers.
1 small can chopped tomatoes ( 1 cup )
Juice from 1 fresh lime
NOTE: You can substitute a nice chunky salsa for the sauce if you want.
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Here I cut chuck steak into 2 - 4 oz. slices. Cut more for later and freeze or use in another dish
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Here is a close up of the browned crushed corn chip and cheese crust.
Here is the Sauce I made.
These are Roasted and Peeled Hatch chilies.
You can use a canned chili if you want.
Brown the onions and garlic in a little bit
of olive oil in a sauce pan |
Add the tomatoes, chilies, like juice and simmer.
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I blended half of the sauce in a food processor to give it some thickness. This step is optional if you like it chunky. You can also use a nice salsa and heat if you want.
Top the Schnitzel with some of the sauce, grated cheese, some chopped green onions, and garnished this with some typical Southwestern foods like
cherry tomato, lime wedge and cilantro.
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Dip the cutlets in the egg and then the crushed chips , then back into the egg and then into the cheese. 
Heat up some olive oil in a large frying pan on medium heat and fry the Schnitzels to a crispy brown on each side. 
