Name: Panko Corn and Pepper Schnitzel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 2 ears corn, shucked ((or 1 1/4 cups corn, canned or frozen (you will need 1 1/4 cups corn total))); 1 poblano pepper, roasted, peeled and diced ((about 1/3 cup)); 1/2 cup flour; 1 3/4 cups panko style breadcrumbs, divided; 1 1/4 tsp kosher salt; 1 tsp smoked paprika; 1/2 tsp cumin; 1/2 tsp sugar; 1/4 tsp cayenne; 2 large eggs, beaten; 1 tbsp freshly squeezed lemon juice; 1 scallion, chopped; Extra virgin olive oil for frying (1/4 inch in medium skillet); Sour cream or Greek yogurt for topping (optional- use non-dairy sour cream for pareve); 2 cups heirloom tomatoes, diced ((or sub red vine-ripened tomatoes)); 2 tbsp extra virgin olive oil; 2 tbsp cilantro or parsley, roughly chopped; 1 tbsp freshly squeezed lemon juice; 1 1/2 tsp honey or agave; 1/2 tsp salt; 1/2 tsp pepper