HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Spiced Chicken Parmigiana
Mexican-Spiced Chicken Parmigiana

Mexican-Spiced Chicken Parmigiana

with Creamy Corn Salad

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Shake up a classic parmi with a good shake of our Mexican Fiesta spice blend. Serve with a crisp and creamy salad to mellow out the heat and you might never want your parmi any other way!

Unfortunately, this week's cucumber was in short supply, so we've replaced it with apple. Don't worry, the recipe will be just as delicious!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove




1 box


1 packet

chicken breast

1 packet

panko breadcrumbs


1 tin






½ packet



1 bag

mixed salad leaves

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese


Not included in your delivery


olive oil

20 g



2 tsp


1 tbs

plain flour


½ tsp




Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3201 kJ
Fat41.3 g
of which saturates16.3 g
Carbohydrate44 g
of which sugars16.2 g
Protein49 g
Sodium1896 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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SPICY! You may find the spice blend hot! Add 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). Heat a medium saucepan over a medium-high heat. Add the butter, garlic, carrot and Mexican Fiesta spice blend and cook, stirring, until fragrant, 1 minute. Add the passata and reduce the heat to medium. Simmer until slightly reduced, 3-4 minutes. Season with salt and pepper and 1/2 the sugar. Remove from the heat.


Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until it reaches 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, then into the egg, and finally in the panko breadcrumbs. Set aside on a plate.


In a large frying pan over a medium-high heat, and add enough olive oil to coat the base. Once hot, add the crumbed chicken and cook, turning occasionally, until golden on the outside, 4-5 minutes. Transfer to a lined oven tray. Top with the sauce and shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked through, 6-8 minutes.

TIP: Add extra oil to the frying pan to prevent the chicken from sticking to it!

TIP: Chicken is cooked through when no longer pink inside.


While the chicken is baking, drain the sweetcorn. Wipe out the frying pan and bring to a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes.

TIP: Cover the pan with a lid if the kernels are "popping" out.


While the corn is charring, roughly chop the cucumber. Zest the lemon to get a pinch. In a large bowl, combine a generous squeeze of lemon juice, the lemon zest, mayonnaise (see ingredients) and remaining sugar. Season to taste, adding another squeeze of lemon juice if you'd like. Add the mixed salad leaves, cucumber and charred corn to the dressing, tossing to coat.


Divide the Mexican-style chicken parmigiana and creamy corn salad between plates. Serve with any remaining lemon wedges.