Fajita Spiced Chicken Schnitzel Recipe

These deceptively healthy Fajita Spiced Chicken Schnitzels feel like a treat and are sure to be a hit with the whole family. If you’re an experienced butcher, it’s worth doubling or tripling the recipe and making a big batch of these, as they can be served in lots of different ways to feel fresh and new time after time.

PREP: 10–15 MINS

COOK: 30 MINS

SERVES: 4

SUGAR: 2.1G

KCAL: 381

Ingredients

• cup (110g) plain flour
• cups (90g) panko breadcrumbs
• 1 tsp garlic powder
• 2 tsp fajita seasoning
• 3 eggs, beaten
• 4 skinless, boneless chicken breasts with low-calorie cooking spray
• salt and freshly ground pepper

How To Make Fajita Spiced Chicken Schnitzel

Lighter Serve: Low-fat  coleslaw and salad

Family Serve: Skin-On Chips, coleslaw, and salad

1. Put the flour in a shallow bowl. Put the panko breadcrumbs, garlic powder, and fajita seasoning in a second bowl and season with a generous grinding of salt Put the beaten eggs into a third bowl, then set all 3 dishes next to each other on the worktop.
2. Lay the chicken breasts flat on a chopping board, cover them with clingfilm, then press down with a large, flat-bottomed object, such as a saucepan, to flatten You are aiming for a thickness of around 3cm (1¼in).
3. Working with one chicken breast at a time, dredge the chicken in the flour, shaking off any excess, then dip it in the egg and, finally, press into the spiced panko breadcrumbs until coated. Set aside and repeat until all 4 breasts are coated.

TO COOK

Lay the coated chicken breasts on a lined baking tray and spray each one 4–5 times with low-calorie cooking spray. Transfer to an oven preheated to 180°C/350°F/gas mark 4 and cook for 25–30 minutes, until golden brown and cooked all of the ways through.

TO FREEZE

Transfer the uncooked coated chicken breasts to a large, labeled freezer bag and freeze flat for up to 3 months.

TO COOK FROM FROZEN

These can be cooked directly from frozen. Lay the frozen, coated chicken breasts on a lined baking tray and spray each one 4–5 times with low-calorie cooking spray. Transfer to an oven preheated to 180°C/350°F/gas mark 4 and cook for 35–40 minutes until golden brown and piping hot all of the way through.