Veal schnitzel nachos

Add crunch and interest to your standard veal schnitzels with a crushed corn chip coating. Served as nachos with a fresh avocado and tomato salsa, there's no disappointing with this tasty dish!

  • 20 mins preparation
  • 10 mins cooking
  • 10 mins marinating
  • Serves 4
  • Print


Veal schnitzel nachos
  • 170 gram packet plain corn chips, plus 170g packet extra
  • 30 gram packet taco seasoning mix
  • 2 eggs, lightly whisked
  • 2 x veal leg schnitzel steaks, halved, lightly pounded
  • 2 tomatoes, seeds removed, finely chopped
  • 1 avocado, finely chopped
  • 2 tablespoon lemon juice
  • 2 tablespoon chopped coriander, plus extra sprigs, to serve
  • 3/4 cup reduced-fat grated tasty cheese
  • 1/4 cup vegetable or sunflower oil
  • 1/4 cup extra-light sour cream
  • 1/4 cup sweet chilli sauce


Veal schnitzel nachos
  • 1
    Place corn chips in a food processor; pulse until fine crumbs form. Place on a large flat plate. Place taco seasoning mix, egg and corn chip crumbs in 3 separate shallow bowls. Dust veal pieces in taco seasoning mix, dip into egg, then crumbs to lightly coat. Place on a tray or plate; chill for 10 minutes.
  • 2
    Meanwhile, to make tomato salsa; combine tomato, avocado, juice and chopped coriander in a bowl.
  • 3
    Preheat an oven-grill to high. Divide extra corn chips among 4 x 2-cup ovenproof dishes. Sprinkle with cheese; grill for 3 minutes or until cheese melts.
  • 4
    Heat oil in a large frying pan over moderately high heat. Shallow-fry schnitzels for 2 minutes each side or until golden brown and cooked. Drain on paper towel. Thickly slice; arrange over cheesy corn chips. Top with tomato salsa, sour cream and sweet chilli sauce. Serve sprinkled with extra coriander.

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