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Mexican Chicken Parmigiana

The vivid flavours and bright colours of this recipe bring to mind Mexican menu favourites such as tacos and nachos.
We've combined a juicy chicken schnitzel with Mexican salsa, guacamole, sour cream, and corn chips for a unique yet simple twist on the classic.

Mexican Chicken Parmigiana – Recipe
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What you need

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Schnitzel

    • Butterfly the chicken breast fillets and prepare with a meat mallet.
    • Crumb the chicken with seasoned flour, eggs, and panko crumbs in that order.
    • Cover and refrigerate for 20 minutes. Fry until golden and cooked through. Drain.

  3. Salsa

    • Place tomatoes in a bowl with the red onions and coriander.
    • Season, drizzle with olive oil, and stir to combine. Set aside.

  4. Guacamole

    • In a large bowl, mash the avocados.
    • Stir in KNORR Thai Lime Powder and season. Set aside.

  5. Spicy Sauce

    • Combine KNORR Mexican Chunky Salsa Mild and KNORR Italiana Pronto Napoli in a saucepan and heat through. Set aside and keep warm.

  6. To Serve

    • Top the schnitzel with salsa, guacamole, sour cream, and spicy sauce.
    • Sprinkle with crushed corn chips, drizzle more spicy saice, and serve with lime wedges and extra coriander sprigs.