Tex-Mex chicken schnitzel with ZeroPoint salad
1 medium, lightly beaten
Reduced-salt taco seasoning mix
Skinless chicken breast
600 g, (Buy 2 x 300g) , cut in half
Coleslaw, without dressing
100 ml, (coleslaw)
- Place flour on a plate. Whisk egg with 2 teaspoons water in a shallow bowl. Combine breadcrumbs and seasoning on a plate.
- Coat each chicken, one piece at a time in flour, then egg mixture and breadcrumb mixture. Place on a plate.
- Heat oil in a large non-stick frying pan over medium-high heat. Add schnitzel and cook, in batches, for 2 minutes each side or until golden and cooked through.
- Meanwhile, combine coleslaw and dressing in a large bowl. Serve chicken with coleslaw.