Chicken Crusted Triangles / Tortilla Schnitzel

By Food Fusion · 45 min

Ingredients

Instructions

1. In a bowl, mix the crushed red chilli, pink salt, garlic powder, red chilli powder, black pepper, parsley, paprika and onion powder. Set aside half for later.
2. In a chopper, blend the chicken with the other half of the spice mix until finely chopped, then set aside.
3. Lay a tortilla on a board, spread the chicken mixture evenly over it with an offset spatula.
4. Cut the tortilla into wedges like a pizza.
5. In a flat bowl, whisk the egg, flour, the reserved spice mix and baking powder, adding the water gradually until smooth.
6. Dip one tortilla wedge in the egg mixture and coat it in breadcrumbs.
7. Place the coated wedges on a tray and freeze for 4 hours or until firm. Then store in a zip-lock bag for up to 1 month.
8. Heat oil in a wok to 160 °C. Fry the wedges over medium heat until golden and crispy.
9. Serve with any sauce you like.

Summarized from Food Fusion's video. Watch it for the details.

More recipes with

EggBreadcrumbTortilla