Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 5 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 Chicken Breast Schnitzel
- 1 glass chilli pepper (s), (jalapenos)
- 120 g cheese, (Gouda) in one piece
- 75 g breadcrumbs
- 75 g parmesan, rated
- 1 teaspoon chili powder
- 0.25 teaspoon ¼ cumin
- 8 tablespoon butter, melted
- Crème fraîche
- Sauce, (Mexican tomato salsa)
Print Recipe
Pin Recipe Instructions
- Beat schnitzel to even thickness if needed.
- Cut jalapenos into small pieces.
- Cut cheese into 8 thin strips, about 1 cm wide and 4 cm long.
- Lay each schnitzel flat, place a cheese strip and a few jalapeno pieces on one end, roll up tightly, and secure with a toothpick.
- Mix breadcrumbs, grated parmesan, chili powder, and cumin in a shallow bowl.
- Dip each roll in melted butter, then roll in the breadcrumb mixture to coat all sides.
- Place rolls in a baking dish and drizzle with any remaining melted butter.
- Cover with foil and refrigerate for at least 4 hours or overnight.
- Preheat oven to 180°C (356°F).
- Bake uncovered for 45 minutes until golden brown and cooked through (internal temperature 74°C / 165°F).
- Serve with Mexican tomato salsa and/or crème fraîche.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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