Oven Baked Mexican Chicken Schnitzel
If you’re looking to spice up your dinner routine, look no further than this Oven Baked Mexican Chicken Schnitzel. This dish combines the crispy texture of schnitzel with vibrant Mexican flavors, making it a delightful meal for any night of the week. Perfectly seasoned and baked to golden perfection, this recipe is easy to prepare and sure to impress your family and friends. Plus, it’s healthier than traditional fried schnitzel, yet just as satisfying!
What You’ll Love About This Recipe
- Flavor Explosion: The taco seasoning adds a zesty kick that elevates the classic schnitzel.
- Easy Preparation: With simple ingredients and straightforward steps, you’ll have this dish ready in no time.
- Healthy Twist: Baking instead of frying means less oil and guilt while still keeping that crispy crunch.
- Customizable: Add your favorite toppings or sides to make it your own!
Ingredients at a Glance
- 2 cups panko breadcrumbs
- 1 teaspoon taco seasoning
- Oil spray
- 1 egg
- 2 tablespoons all-purpose flour
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon taco seasoning
- 1 teaspoon salt
- 4 chicken breasts
- 1 avocado
- Pinch of salt
- ½ cup kidney beans or black beans
- 2 tablespoons chopped red bell pepper
- 2 tablespoons chopped tomato
- 1 tablespoon chopped red onion
- 1 cup shredded cheese
- Fresh cilantro for garnish
Equipment at a Glance
- Baking Sheet: To hold the schnitzel while baking.
- Mixing Bowls: For preparing the breading and coating mixtures.
- Whisk: To beat the egg and combine ingredients smoothly.
- Meat Mallet or Rolling Pin: For tenderizing the chicken breasts.
Oven Baked Mexican Chicken Schnitzel Cooking Guide
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Prepare the Chicken Breasts
Take the chicken breasts and place them between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ½ inch. This helps ensure even cooking.
Step 3: Create the Breading Station
In one mixing bowl, combine the all-purpose flour, salt, and 1 teaspoon of taco seasoning. In another bowl, whisk together the egg, mayonnaise, and Dijon mustard until smooth. In a third bowl, mix the panko breadcrumbs with the remaining taco seasoning.
Step 4: Bread the Chicken
Dip each chicken breast first into the flour mixture, shaking off any excess. Next, coat it in the egg mixture, allowing any excess to drip off, and finally, press it into the seasoned panko breadcrumbs until well coated.
Step 5: Bake the Chicken
Place the breaded chicken breasts on the prepared baking sheet. Lightly spray the tops with oil spray to help achieve that golden-brown finish. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are crispy.
Step 6: Prepare the Toppings
While the chicken is baking, prepare your toppings. Dice the avocado and season it with a pinch of salt. In a bowl, mix the kidney beans or black beans with the chopped red bell pepper, tomato, and red onion.
Step 7: Assemble and Serve
Once the schnitzel is done, remove it from the oven and allow it to rest for a couple of minutes. Top each piece with the bean mixture, sliced avocado, and a generous sprinkle of shredded cheese. Garnish with fresh cilantro for an extra pop of flavor.
Spring to Winter: Ideas
- In spring, serve with a fresh mango salsa for a fruity twist.
- In summer, pair with a light salad of mixed greens, cucumbers, and a lime vinaigrette.
- For fall, add roasted sweet potatoes on the side for a comforting meal.
- In winter, serve with a warm corn chowder for a cozy dinner option.
Testing Timeline
- Preparation: 15 minutes
- Breading: 10 minutes
- Baking: 20-25 minutes
- Total Time: Approximately 50 minutes
Storing, Freezing & Reheating
Leftover Oven Baked Mexican Chicken Schnitzel can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the breaded but uncooked chicken for up to 2 months. To reheat, simply place the schnitzel in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.
Popular Questions
Can I use boneless, skinless thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are a great alternative and will remain juicy while baking.
What can I serve with the schnitzel?
This dish pairs beautifully with a side of Mexican rice, a fresh salad, or even some homemade guacamole and tortilla chips.
Can I make this dish gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
How can I make this dish spicier?
Add some chopped jalapeños to the bean mixture or sprinkle some crushed red pepper flakes over the schnitzel before serving for an extra kick!
Ready, Set, Cook
Now that you have all the details to create your very own Oven Baked Mexican Chicken Schnitzel, it’s time to get cooking! Gather your ingredients, preheat that oven, and enjoy the delightful crunch of this dish with a burst of Mexican flavor. Whether it’s a family dinner or a gathering with friends, this schnitzel is sure to be a hit. Don’t forget to snap a photo and share your delicious creation!
Oven Baked Mexican Chicken Schnitzel
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Take the chicken breasts and place them between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ½ inch.
- In one mixing bowl, combine the all-purpose flour, salt, and 1 teaspoon of taco seasoning. In another bowl, whisk together the egg, mayonnaise, and Dijon mustard until smooth. In a third bowl, mix the panko breadcrumbs with the remaining taco seasoning.
- Dip each chicken breast first into the flour mixture, shaking off any excess. Next, coat it in the egg mixture, allowing any excess to drip off, and finally, press it into the seasoned panko breadcrumbs until well coated.
- Place the breaded chicken breasts on the prepared baking sheet. Lightly spray the tops with oil spray to help achieve that golden-brown finish. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are crispy.
- While the chicken is baking, prepare your toppings. Dice the avocado and season it with a pinch of salt. In a bowl, mix the kidney beans or black beans with the chopped red bell pepper, tomato, and red onion.
- Once the schnitzel is done, remove it from the oven and allow it to rest for a couple of minutes. Top each piece with the bean mixture, sliced avocado, and a generous sprinkle of shredded cheese. Garnish with fresh cilantro.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze uncooked breaded chicken for up to 2 months.
- To reheat, place schnitzel in a preheated oven at 350°F (175°C) for 10-15 minutes until crispy.
