Mexican-Style Chicken Parmigiana
with Creamy Corn & Mixed Leaf Salad
A dinner classic with a Mexicana-inspired twist! Our zingy Mexican Fiesta spice blend gives this panko-crumbed parmi a flavourful kick, with a crunchy cucumber, mixed leaf and corn salad to round it off.
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Ingredients
2 clove
garlic
½
carrot
1 sachet
Mexican Fiesta spice blend
½ tin
Crushed & Sieved Tomatoes
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
½ tin
sweetcorn
1
cucumber
½
lemon
½ packet
mayonnaise
(Contains Egg; )
1 bag
salad leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tsp
sugar
1 tbs
plain flour
(Contains Gluten; )
½ tsp
salt
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
SPICY! The spice blend is hot, use less if you're sensitive to heat. Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Grate the carrot (see ingredients), unpeeled. Heat a medium saucepan over a medium-high heat. When the pan is hot, add the butter, garlic, carrot and Mexican Fiesta spice blend and cook, stirring, until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients), then reduce the heat to medium and simmer until slightly reduced, 3-4 minutes. Season to taste, then add 1/2 the sugar. Remove from the heat.
Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, turning occasionally, until golden, 4-5 minutes. Transfer to an oven tray lined with baking paper. Top the chicken with the tomato sauce and the shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked through, 6-8 minutes. TIP: Add extra oil if the chicken is sticking to the pan. TIP: The chicken is cooked through when it's no longer pink in the centre.
While the chicken is baking, drain the sweetcorn (see ingredients). Wipe out the frying pan and return to a high heat. When the pan is hot, add the sweetcorn and cook until lightly charred, 4-5 minutes. Set aside. Roughly chop the cucumber. Zest the lemon to get a pinch, then slice into wedges. In a large bowl, combine a generous squeeze of lemon juice, the lemon zest, mayonnaise (see ingredients) and the remaining sugar. Season with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
TIP: Taste and add more lemon juice if you think the dressing needs it.
Add the mixed salad leaves, cucumber and charred corn to the creamy mayo dressing and toss well to coat.
Divide the Mexican-style chicken parmigiana between plates and serve with the creamy corn and mixed leaf salad. Serve with any remaining lemon wedges.