Chicken Schnitzel à la Mexico

If needed, halve the chicken breasts, rinse and pat very dry.

Put the kidney beans and corn into a sieve, rinse and let drain well.

Wash the leek and slice into thin rings. Clean and wash the tomato and cut into large cubes. Peel and finely dice the onion.

Heat olive oil in a pan and sauté the chicken fillets over medium heat for 2–3 minutes on each side until golden brown. Season with salt and pepper.

Add the leek, onion and tomatoes and sauté briefly.

Deglaze with tomato juice and scrape up the browned bits from the pan.

Add the corn and beans and let everything simmer gently for about 10 minutes.

Stir in the parsley and oregano and season to taste with salt, pepper and Peperoncino sauce for a spicy finish.