175g packet corn chips
2 tblsps fajita seasoning
2 eggs, lightly beaten
4 (550g) uncrumbed breast chicken schnitzels
2 tblsps plain flour
1⁄4 cup vegetable oil
2/3 cup chunky tomato mild salsa
1 cup grated Mexican Inspired Cheese
Sliced avocado and ground pepper, to serve
1⁄4 cup chipotle mayonnaise
2 tblsps lime juice
300g packet fine cut coleslaw
60g bag baby rocket leaves
Place half the corn chips in a large snap-lock bag, reserving remaining. Using a rolling pin, gently pound until finely crushed. Transfer to a shallow dish with seasoning. Mix well. Place eggs in a separate shallow dish.
Dust chicken in seasoned flour, shaking off excess. Dip in egg, then into corn chip mixture, pressing to coat.
Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 1 to 2 minutes on each side, or until golden brown and crisp. Remove. Transfer to an oven tray lined with baking paper. Spoon salsa evenly over chicken. Sprinkle with cheese.
Cook in a very hot oven (220C) for about 5 minutes, or until cheese is melted and golden brown. Remove.
Meanwhile, to make slaw. Combine mayonnaise, juice and 1 tablespoon water in a bowl. Mix well. Add coleslaw and rocket. Toss to coat.
Top chicken with avocado and pepper. Serve with slaw and remaining corn chips.