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- Viennese Cutlet with Mexican Sauce
Medium
30min
4 People
Viennese Cutlet with Mexican Sauce
Try the very simple recipe for Viennese Cutlet with Mexican sauce!
Ingredients
4 People
1 pack of La Viennese
Description
The Viennese AIA Cutlet is the perfect dish for those who love the simple but strong flavor of the ancient Austrian recipe and the best chicken fillets!
The Viennese is in fact the thin and crispy cutlet inspired by the “Wiener Shnitzel”; excellent and very simple to prepare, loved by everyone, adults and children, it is the ideal dish for a lunch with children or an impromptu dinner with friends!
The Cutlet La Viennese is part of the range of AIA Breaded: in addition to this you can also taste many other delicious products such as the tasty La Milanese Cutlets, the flavorful fillings CordonBleu (which you can also find in the flavors Pizzaiola, Mushrooms and Speck), the lively Spinacine. Then there are the crispy snacks, like the Nagghy, very tender chicken bites, especially loved by children!
In this recipe we will show you how to combine the sweetness of the breading of the Viennese Cutlet with the slightly spicy taste of the Mexican sauce!
To prepare the Viennese Cutlet with Mexican sauce you just need to follow these easy instructions.
Procedure
1
First of all you need to start cooking the cutlet: preheat the fan oven to 220° and place La Viennese in a baking dish without condiments. Then put it in the already very hot oven for 8 minutes, turning it halfway through cooking.
2
In the meantime prepare the Mexican sauce. The Mexican sauce, spicy and super aromatic, is very simple and great to make at home. The Mexican sauce is consumed at room temperature and is excellent for accompanying not only the classic corn chips (tortillas), but also chicken, as in our case!
3
Wash the tomatoes and put them in boiling water for 5 minutes. Drain them and immediately remove the skin, using a knife in one hand to peel them, and a fork in the other hand to hold the tomato steady on the plate.
4
With a sharp knife, mince the tomatoes to reduce them almost to pulp and tilt the cutting board to drain a bit of liquid that will inevitably form.
5
Take a pot or a high-sided pan, pour a spoonful of good extra virgin olive oil and heat it on low heat. Add the finely chopped onion and the whole peeled garlic clove.
6
When garlic and onion start to sizzle, remove the garlic, add the tomatoes, the hot chili pepper cut thin, salt and pepper to taste, a teaspoon of vinegar or lemon and let cook on low heat stirring occasionally, for at least a quarter of an hour, or until the consistency has become thick and pulpy. If it remains too liquid prolong the cooking for a few minutes.
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
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