Tex-Mex chicken schnitzel

Instructions

1. Cut the chicken breasts horizontally into 2 thin fillets. Using a meat mallet or rolling pin, pound the chicken between 2 pieces of cling film until they’re about 4mm thick.
2. Put the flour on a plate. Whisk the egg with 2 teaspoons water in a shallow bowl. Combine the breadcrumbs and taco seasoning on another plate.
3. Coat each chicken fillet in the flour, then the egg mixture and finally the breadcrumb mixture. Set aside.
4. Heat the oil in a large nonstick frying pan over a medium-high heat. Add the schnitzels and cook, in batches, for 2 minutes each side or until golden and cooked through.
5. Serve the schnitzels with the coleslaw and lettuce leaves on the side.