We're scrimping on effort but not deliciousness with these crazy-rich schnitzels draped in enchilada sauce and cheese. Using ready-to-cook crumbed chicken, it's all aboard the fast train to flavour town with dinner done in 20 short ones. A creamy and spicy cabbage slaw comes along for the ride.
Preheat oven grill to high. Heat oil in a frypan over medium heat. Add schnitzels and cook for 4–5 minutes each side or until golden and cooked through. While schnitzels are cooking, continue with step 2.
Zest and juice lime. Roughly chop jalapeños. Place jalapeños, aioli, lime zest and juice in a bowl big enough to fit the salad and season to taste with salt and pepper.
Thinly slice cabbage. Drain and rinse black beans. Rinse and roughly chop coriander.
Place schnitzels on a lined baking tray. Top with enchilada sauce and sprinkle with cheese. Place under grill for 3–4 minutes or until cheese is golden and bubbling. While the cheese is grilling, continue with step 5.
Place cabbage, black beans and most of the coriander in the bowl with the dressing and toss to combine. Season to taste.
Slice schnitzels and divide between plates. Serve with slaw and top with remaining coriander.