A KEEPER recipe for sure! Family and friends will love this Mexican twist on the classic chicken Parm!
Our Mexican chicken Parm is breaded with seasoned panko breadcrumbs, topped with a simple-to-prepare Mexican red sauce and smothered in hot, melted Mexican-style cheese! Garnished with chopped green onion and served over Mexican rice with sour cream and toasted tortillas… it’s a main course they’ll request over and over again!
Mexican-style chicken Parm recipe
For the Mexican red sauce
- 24 ounces canned chopped tomatoes or jarred tomato puree
- 1 medium onion, chopped
- 3 large garlic cloves, smashed
- Handful of fresh cilantro, rinsed well to get rid of any sand
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 2 serrano or jalapeño peppers, pulp and seeds removed, chopped
- Juice from 1 lime
- 1 tablespoon tomato paste
- 1/4 cup olive oil
- 1/4 cup water
- Kosher salt and fresh cracked black pepper to taste
For the Mexican chicken Parm
- 2 pounds chicken breast, pounded thin (4-6 breasts)
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup vegetable or canola oil (divided 1/2 and 1/2)
- Kosher salt and pepper to taste
- 8 ounces Mexican-style shredded cheese
- 1 cup green onion, chopped
- Sour cream and your favorite Mexican rice (if desired)
Prepare the Mexican red sauce
- Add the first 10 ingredients to a large food possessor and puree until well combined. Add pureed sauce to a medium-size pot equipped with a lid. Stir in olive oil and water and turn on the heat to medium. Bring sauce to a light boil. Once boiling, turn down the heat to low/simmer, cover and cook sauce 10-15 minutes. Turn off heat, stir, salt and pepper to taste.
Prepare the chicken
- Preheat oven to 400 degrees F.
- Set out 3 shallow bowls on your counter top. Place flour in one, beaten eggs in the second and panko, garlic powder, chili powder, onion powder, cumin and paprika in the third.
- Place a large frying on your stove top. Place 1/2 cup of oil in the pan and heat over medium heat. Salt and pepper your chicken.
- In batches, dredge pounded chicken breasts in flour (shaking off excess), dip in the egg, then coat in the panko mixture.
- Place coated chicken in frying pan and fry, flipping once, until lightly browned on each side, about 2 minutes per side. (Add the additional 1/2 cup of oil midway through frying to continue cooking the chicken… just be sure to allow the oil to heat up again before adding the second batch of chicken.)
- Once all the chicken is fried, place chicken in a roasting pan, cover with desired amount of prepared Mexican red sauce, top with desired amount of cheese and place in the preheated oven about 5-10 minutes (depending on thickness of chicken).
- Remove from the oven and serve Mexican-style chicken Parm over Mexican rice, top with chopped green onion, sour cream and tortillas on the side if desired.