Ingredients

• 4 small chicken breast fillets
• 1 egg
• 60ml (1/4 cup) milk
• 290g Old El Paso Taco Kit
• 70g (1/2 cup) grated parmesan
• 1 tablespoon plain flour
• 1 tablespoon plain flour
• 400g can chopped tomatoes
• 2 garlic cloves, crushed
• Vegetable oil, for shallow-frying
• 50g (1/2 cup) grated 4 cheese melt
• 1 avocado, sliced
• Sour cream, fresh parsley or coriander, to serve
• Sliced fresh chilli, to serve

Method

• Step 1 Preheat oven to 180°C/160°C fan forced. Line a tray with non-stick baking paper. Cut each chicken fillet in half horizontally, cutting almost all the way through. Open out the fillets so they sit flat. Place each fillet between 2 sheets of plastic wrap and pound with a rolling pin or meat mallet to flatten. Set aside.
• Step 2 Whisk the egg and milk in a shallow bowl or dish. Set aside. Break up taco shells and place in a food processer with parmesan cheese. Process until fine crumbs. Transfer to a plate. Combine flour and Taco spice mix on a sheet of baking paper.
• Step 3 Working with 1 chicken fillet at a time, add to the flour mixture and turn to coat. Dip in the egg mixture, draining off the excess, then coat in the parmesan crumb mixture, pressing to coat well. Transfer to the prepared tray.
• Step 4 Heat about 1cm of oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in batches, for 2-3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel to drain.
• Step 5 Meanwhile, combine the tomato, taco sauce and garlic in a small saucepan over low heat. Simmer, stirring often, for 5-6 minutes, until slightly thickened. Remove from heat.
• Step 6 Place the chicken schnitzels in a baking dish. Pour over the tomato mixture and sprinkle with the cheese. Bake for 15-20 minutes or until golden and the cheese is melted. Serve topped with avocado, sour cream, parsley or coriander, and chilli.