Ingredients per serve



  • Eggs, whisked 4.0 x
  • Chicken breast fillets 10.0 x
  • Plain flour 300.0 g
  • Panko crumbs 500.0 g


  • Vine ripe tomatoes, seeded and finely chopped 5.0 x
  • Red onion, finely chopped 1.0 x
  • ½ Bunch coriander


Spicy Sauce

To Serve

  • Sour cream 300.0 g
  • Crushed corn chips, to serve
  • Lime Wedges, To Serve

The flavours and colours of this dish are reminiscent of the Mexican menu favourites such as nachos or tacos – but the Mexican toppings are added to a juicy chicken schnitzel for a twist on a classic.



  1. Schnitzel

    • Whisk egg with 100 ml water until fully combined to make an egg wash.
    • Run a sharp knife along the length of each chicken breast and cut through, until breast can be folded out like a book, being careful not to cut all the way through. Lightly pound chicken breasts with the flat side of a meat mallet wrapped with plastic wrap until each breast is of a thin even thickness.
    • Place seasoned flour, egg wash and panko crumb in separate gastronomes. Working one at a time, dust breasts in seasoned flour, dip in egg wash then coat in panko crumbs. Cover and refrigerate for 20 minutes.
    • Deep fry schnitzels until golden and cooked through then drain on paper towel.
  2. Salsa

    • Place tomatoes in a bowl with red onion and half the coriander (chopped). Season and drizzle with a little olive oil then stir until combined. Set aside.
  3. Guacamole

    • Place avocado in a large bowl and roughly mash. Stir through KNORR Thai Lime Powder and season. Set aside.
  4. Spicy Sauce

    • Combine KNORR Mexican Chunky Salsa Mild GF and KNORR Italiana Pronto Napoli GF in a saucepan and heat through. Remove from heat, keep warm.
  5. To Serve

    • Top chicken schnitzel with fresh salsa. Add guacamole, sour cream and spicy sauce. Sprinkle with crushed corn chips, top with the spicy sauce and serve with lime wedges and extra coriander sprigs.