Ingredients

• 2 chicken breasts, pounded thin
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1.5 cup breadcrumbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup vegetable oil
• 2 flour tortillas
• 2 cup fresh spinach
• 1 tomato, sliced
• 1 cucumber, sliced
• 0.5 red onion, thinly sliced
• 1 avocado, pitted, sliced
• 0.5 cup mayonnaise
• optional condiments

Steps

1. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until they are approximately 1/4 inch thick and even.
2. Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
3. Coat each flattened chicken breast in the flour mixture, shaking off excess.
4. Dip the floured chicken into the beaten egg, coating both sides well.
5. Press the egg-coated chicken into the breadcrumbs, ensuring complete coverage on both sides.
6. While chicken rests, prepare vegetables: slice tomato, cucumber, and red onion; pit and slice avocado; roughly chop spinach.
7. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Carefully place the breaded chicken schnitzel in the hot oil and shallow fry for 5-6 minutes until golden brown and crispy on the first side.
9. Flip the chicken and fry for another 5-6 minutes until the second side is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
10. Transfer the cooked schnitzel to a paper towel-lined plate to drain excess oil.
11. Slice the cooled schnitzel into strips approximately 1/2 inch wide.
12. Warm the flour tortillas in a dry skillet for 30 seconds per side to soften them slightly.
13. Spread a generous amount of mayonnaise on each tortilla, leaving a 1-inch border.
14. Layer spinach down the center of each tortilla, then top with schnitzel strips.
15. Arrange tomato, cucumber, red onion, and avocado slices on top of the schnitzel.
16. Add any additional condiments of your choice, then roll the tortilla tightly, tucking in the sides as you go to create a secure wrap.
17. Cut in half on the diagonal if desired and serve immediately while the schnitzel is still warm and crispy.

Nutrition