Photo of Tex-Mex chicken schnitzel by WW

Tex-Mex chicken schnitzel

Points® value
Total Time
20 min
10 min
10 min
Adding taco seasoning to the crumb coating gives these delicious chicken fillets a spicy twist.


Egg, whole, raw

1 medium, raw

Breadcrumbs, dried

50 g, panko

Taco seasoning

2 tablespoon(s)

Chicken breast, skinless, raw

400 g

Reduced Calorie Coleslaw

500 g

Plain White Flour

2 tablespoon(s), level

Sunflower Oil

1½ tablespoon(s)


8 leaf/leaves, small


  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.