Oven Baked Mexican Chicken Schnitzel Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
652 kcal
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Course
Main Course
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Cuisine
Mexican
Oven Baked Mexican Chicken Schnitzel Recipe
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This Oven Baked Mexican Chicken Schnitzel is such a great dinner idea for the whole family. The chicken is coated in breadcrumbs and a pinch of taco seasoning, then popped in an oven to bake to a crispy golden brown. This is a healthy way to make schnitzel! Then for the toppings - lime, avocado, beans, tomato and a sprinkling of cheese, mean this baked chicken schnitzel is sure to be a hit!
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Ingredients
For the breadcrumbs
- 2 cups panko breadcrumbs
- 1 teaspoon taco seasoning
- Oil spray
For the batter coating
- 1 egg
- 2 tablespoon AP flour
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon taco seasoning
- ½ teaspoon salt - see note 1
For the chicken
- 4 chicken breasts
- Oil spray
For the topping
- 1 avocado
- pinch salt
- ½ cup kidney beans/black beans
- 2 tablespoon chopped red bell pepper
- 2 tablespoon chopped tomato
- 1 tablespoon chopped red onion
- 1 cup shredded cheese - see note 2
- fresh cilantro
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Instructions
- Pre-heat oven to 390ºF/200ºC.
- Mix the panko breadcrumbs with the taco seasoning.
- Spray a baking sheet with a very generous layer of oil then spread the seasoned panko over the tray. Mix gently with your hands.
- Bake for 5-7 minutes until golden.
- Remove from the oven and increase the oven temperature to 430ºF/220ºC.
- Break an egg into a shallow bowl and lightly whisk to mix the white and yolk. Add in the flour, mayonnaise, mustard, taco seasoning, and salt (if needed) then mix to form a thick paste.
- Place the chicken smooth side up on a sheet of baking paper or gladwrap/clingfilm. Cover with a second sheet and use a rolling pin or smooth meat hammer to flatten the chicken until it is about ½inch/1.25cm thick all over. Repeat with all 4 chicken breasts.
- Set a wire rack over a baking sheet and spray/brush lightly with oil.
- Dip the chicken breast into the batter then transfer to the tray of breadcrumbs. Carefully flip the chicken so both sides are well coated with the crispy crumb. Place onto the oiled rack and repeat with the remaining chicken breasts.
- Bake the chicken for 10 minutes until crispy and golden.
Whilst the chicken is baking get the toppings ready to go.
- Peel the avocado and remove the pit.
- Use a fork to smash the avocado together with a little salt.
- Once the chicken has cooked turn the broiler to high.
- Top each chicken schnitzel with some smashed avocado
- Sprinkle over the beans, bell pepper, tomato, red onion, and fresh cilantro. Top each schnitzel with ¼ cup of grated cheese.
- Place under the broiler for 2-4 minutes until melted and golden.
- Serve immediately.
Notes
- Check the ingredients of your taco seasoning, if it has salt added then you will not need extra salt.
- You can use any shredded cheese you like. A Mexican blend, Pepper Jack or Mozzarella would be great choices.
Nutrition Information
Show Details
Calories
652kcal
(33%)
Carbohydrates
36g
(12%)
Protein
63g
(126%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Cholesterol
213mg
(71%)
Sodium
1117mg
(47%)
Potassium
1302mg
(37%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
530IU
(11%)
Vitamin C
14.6mg
(16%)
Calcium
277mg
(28%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 36g | 12% |
| Protein | 63g | 126% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 213mg | 71% |
| Sodium | 1117mg | 47% |
| Potassium | 1302mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 277mg | 28% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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