close up on the crispy schnitzel and mexican toppings
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5 from 1 vote

Oven Baked Mexican Chicken Schnitzel Recipe

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: Mexican Inspired
Servings: 4
Calories: 652kcal
Author: Claire | Sprinkles and Sprouts
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For the breadcrumbs

  • 2 cups panko breadcrumbs
  • 1 tsp taco seasoning
  • oil spray

For the batter coating

  • 1 egg
  • 2 tbsp AP flour
  • 1 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1 tsp taco seasoning
  • 1/2 tsp salt - see note 1

For the chicken

  • 4 chicken breasts
  • oil spray

For the topping

  • 1 avocado
  • pinch salt
  • 1/2 cup kidney beans/black beans
  • 2 tbsp chopped red bell pepper
  • 2 tbsp chopped tomato
  • 1 tbsp chopped red onion
  • 1 cup shredded cheese - see note 2
  • fresh cilantro


  • 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 1/2inch/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 1/4 cup of grated cheese.
  • Place under the broiler for 2-4 minutes until melted and golden.
  • Serve immediately.


  1. Check the ingredients of your taco seasoning, if it has salt added then you will not need extra salt.
  2. You can use any shredded cheese you like. A Mexican blend, Pepper Jack or Mozzarella would be great choices.


Calories: 652kcal | Carbohydrates: 36g | Protein: 63g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 213mg | Sodium: 1117mg | Potassium: 1302mg | Fiber: 6g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 14.6mg | Calcium: 277mg | Iron: 3.9mg
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