Summary

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)

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Instructions

1. Beat schnitzel to even thickness if needed.
2. Cut jalapenos into small pieces.
3. Cut cheese into 8 thin strips, about 1 cm wide and 4 cm long.
4. Lay each schnitzel flat, place a cheese strip and a few jalapeno pieces on one end, roll up tightly, and secure with a toothpick.
5. Mix breadcrumbs, grated parmesan, chili powder, and cumin in a shallow bowl.
6. Dip each roll in melted butter, then roll in the breadcrumb mixture to coat all sides.
7. Place rolls in a baking dish and drizzle with any remaining melted butter.
8. Cover with foil and refrigerate for at least 4 hours or overnight.
9. Preheat oven to 180°C (356°F).
10. Bake uncovered for 45 minutes until golden brown and cooked through (internal temperature 74°C / 165°F).
11. Serve with Mexican tomato salsa and/or crème fraîche.