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Mexican chicken parmigiana
Mexican chicken parmigiana
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your chicken parmigiana with a flavor-packed Mexican twist for a show-stopping dish.
Ingredients:
  • 4 small chicken breast fillets
  • 1 egg
  • 60ml (1/4 cup) milk
  • 290g Taco Kit
  • 70g (1/2 cup) grated parmesan
  • 40.00 ml plain flour
  • 400g can chopped tomatoes
  • Vegetable oil, for shallow-frying
  • 50g (1/2 cup) grated 4 cheese melt
  • Sour cream, fresh parsley or coriander, to serve
  • Sliced fresh chilli, to serve
Instructions:
  • 1. Preheat your oven to 180°C (160°C fan forced) and prepare a tray with non-stick baking paper. 2. Slice each chicken fillet in half horizontally, almost all the way through, then lay them out flat. 3. Place each fillet between plastic wrap and gently pound with a rolling pin or meat mallet to flatten. Set aside.
  • In a shallow bowl or dish, whisk together the egg and milk and set aside. Break up taco shells and place them in a food processor with parmesan cheese. Pulse until finely crumbled, then transfer to a plate. Combine flour and Taco spice mix on a sheet of baking paper.
  • Take one chicken fillet, coat it in flour mixture, dip it in egg mixture, cover well with parmesan crumb mixture, and place it on the tray.
  • Heat a generous layer of oil in a spacious non-stick pan over medium-high heat. Cook the chicken in batches for 2-3 minutes on each side until beautifully golden and crispy. Place on a paper towel-lined plate to absorb excess oil.
  • In a small saucepan over low heat, bring together the tomato, taco sauce, and garlic. Stir occasionally as you simmer for 5-6 minutes until the mixture slightly thickens. Then, simply take it off the heat.
  • In a baking dish, arrange the chicken schnitzels, top with the tomato mixture, and sprinkle with cheese. Bake for 15-20 minutes until golden and cheese is melted. Serve with avocado, sour cream, parsley or coriander, and chili on top.

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