Photo of Tex-Mex chicken schnitzel with ZeroPoint salad by WW

Tex-Mex chicken schnitzel with ZeroPoint salad

10
7
7
SmartPoints® value per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Moderate
Add extra flavour to your schnitzel by adding taco seasoning to your breadcrumbs.

Ingredients

Plain flour

2 tbs

Egg(s)

1 medium, lightly beaten

Panko breadcrumbs

cup(s)

Reduced-salt taco seasoning mix

30 g

Skinless chicken breast

600 g, (Buy 2 x 300g) , cut in half

Canola oil

1½ tbs

Coleslaw, without dressing

400 g

Fat-free dressing

100 ml, (coleslaw)

Instructions

  1. Place flour on a plate. Whisk egg with 2 teaspoons water in a shallow bowl. Combine breadcrumbs and seasoning on a plate.
  2. Coat each chicken, one piece at a time in flour, then egg mixture and breadcrumb mixture. Place on a plate.
  3. 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.
  4. Meanwhile, combine coleslaw and dressing in a large bowl. Serve chicken with coleslaw.

Notes

TIP: Fresh shredded coleslaw is sold in the fresh produce section of most supermarkets. If unavailable, make your own with finely shredded red cabbage, coarsely grated carrot and thinly sliced green shallots. Chicken scaloppine is thinly sliced chicken breast. If unavailable, make your own by cutting 2 chicken breasts horizontally into 2 thin fillets. Using a meat mallet or rolling pin, pound chicken between 2 pieces of plastic wrap until about 4mm thick.