Have a late night craving for chips? Try ‘em in a whole new way with this decadent Doritos dish!
Courtesy of Executive Chef Matt Dean Pettit, Rock Lobster Food Co, Matty’s Seafood Brands & Food Network show Super Snack Bros.
Lay the butterflied thin cutlets out on a plate.
In a large bowl combine the crushed Doritos chips and Italian breadcrumbs together.
Prepare 3 separate dredge bowls, one for flour, eggs and Doritos. Ensure the bowls are large enough to dip a cutlet into.
Stir the Dijon and thyme into the egg bowl and mix together.
Individually dredge each cutlet into each of the 3 bowls starting with flour and ending with Doritos. Complete all 4 cutlets.
Heat a large frying pan to a medium high heat add 1/8 cup of oil to fry.
Fry each side of cutlet for approximately 2 to 3 minutes until nice until golden and crisp. Cover with paper towels and reserve until you have cooked all 4 cutlets.
Combine and mix well all the ingredients.
Reserve and keep cold until needed.
Use sauce as base for the cutlets or place a nice dollop onto each one.