Elote Schnitzel Subs
Makes 6 subs
I have probably tried every schnitzel breading that you can imagine. From panko to bread crumbs, Bissli to bagel chips, and soup croutons to falafel mix—if you can dream it, I have done it. But this stroke of genius I am especially proud of because it’s just that good. It’s inspired by elote , or Mexican street corn, that is grilled, slathered in chili-spiced mayonnaise, rolled in Cotija cheese, and finished with a squeeze of fresh lime juice. This crunchy schnitzel is coated in crispy corn nuts, making it perfect for oven-frying, so you can skip the mess! It’s slathered in the best chili lime spread—which you’re going to want to use for everything, from fish to fries to veggie dip.
6 chicken breasts (about 2 pounds)
2 (8-ounce) packages roasted, salted corn nuts (about 2⅔ cups)
1 cup all-purpose flour
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper to taste
4 extra-large eggs
Juice of 1 lime
Tajín or chili-lime seasoning, for sprinkling (optional)
6 sesame baguettes or rolls, cut through the middle, toasted, if desired
Iceberg lettuce, sliced tomato, and sliced avocado, for serving
1 cup mayonnaise
Zest of 1 lime plus 1 tablespoon freshly squeezed lime juice
1 teaspoon chili powder
2 garlic cloves, minced
¼ teaspoon kosher salt
1 Preheat the oven to 400°F. Line two baking sheets with parchment paper and spray with cooking spray.
To prepare the chicken: Place the chicken on a piece of parchment paper and press down with the palm of your hand while you use your other hand to cut through the thickness of the breast with a knife to split it into 2 thin pieces. Repeat with the remaining chicken.
3 In the bowl of a food processor fitted with the S blade, blend the corn nuts until finely ground, then transfer them to a plate. In a shallow bowl, use a fork to combine the flour, cayenne, salt, and pepper. In a second shallow bowl, whisk together the eggs and lime juice.
4 Dip the chicken breast into the flour so both sides are well coated and shake off any excess. Next, dip the chicken into the beaten eggs, remove, and let any excess drip back into the bowl. Then dip the chicken into the ground corn nuts, pressing down to coat fully on both sides. Place the chicken on a prepared baking sheet. Repeat the breading process with the remaining chicken.
5 Bake the chicken for 15 to 20 minutes, depending on thickness, until it is opaque on the inside and cooked through. Transfer the chicken from the pan to a rack to cool (if you skip this step, the breading may turn soggy) and sprinkle with Tajín, if using.
6 To make the chili-lime dip while the chicken bakes: In a small bowl, stir together the mayonnaise, lime zest and juice, chili powder, and garlic until combined.
7 To assemble the subs, spread some chili-lime dip over both sides of the baguettes. Top with 2 pieces of schnitzel and some lettuce, tomato, and avocado. Serve immediately.