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Mexican-style chicken parmigiana with chipotle sauce

Name: Mexican-style chicken parmigiana with chipotle sauce recipe
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: /mexican
Ingredients: 100g breadcrumbs; 20.00 ml dried oregano; 35g plain flour; 2 eggs, lightly beaten; 2 large (750g total) chicken breasts; 20.00 ml extra virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 2 bay leaves; 1 tsp ground cumin; 400g can diced tomatoes; 40.00 ml chipotle sauce; 62.50 ml chopped coriander, plus extra sprigs, to serve; Vegetable oil, to shallow-fry; 25g pecorino; 100g mozzarella cheese, sliced; Sweet potato fries, lime wedges and sliced jalapeno, to serve (optional)

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40m

20m

Mexican-style chicken parmigiana with chipotle sauce — Brett Stevens

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by Lucy Nunes

Delicious Team

Apr 23, 2026

Everyone loves parmigiana. Here we’ve spiced things up with some chipotle sauce, jalapeno chillies and coriander.

2 cups (100g) panko breadcrumbs
1 tbs dried oregano
1/4 cup (35g) plain flour
2 eggs, lightly beaten
2 large (750g total) chicken breasts
1 tbs extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
2 bay leaves
1 tsp ground cumin
400g can diced tomatoes
2 tbs chipotle sauce
1/4 cup chopped coriander, plus extra sprigs, to serve
Vegetable oil, to shallow-fry
1/3 cup (25g) finely grated pecorino
100g mozzarella cheese, sliced
Sweet potato fries, lime wedges and sliced jalapeno, to serve (optional)

Method

1.

Combine the panko, oregano and 1 tsp salt flakes in a bowl. Place the flour and beaten egg in two separate bowls.
2.

Line a baking tray with baking paper. Flatten the chicken breasts slightly with a rolling pin, then individually coat in flour, then egg and then panko mix. Arrange on prepared tray and chill (see recipe notes).
3.

Heat the olive oil in a medium saucepan over medium heat. Cook the onion, garlic, bay leaves and cumin, stirring occasionally, for 5 minutes. Add tomato and chipotle sauce and bring to the boil. Reduce heat to medium-low and simmer for 5 minutes, for flavours to meld and sauce to reduce and slightly thicken. Stir in chopped coriander and check seasoning.
4.

Meanwhile, heat 1.5cm vegetable oil in a large frypan over medium-high heat. Add the chicken and cook for 4 minutes each side, or until golden. Drain on paper towel.
5.

Preheat oven grill to high heat. Discard baking paper from tray and line tray with aluminium foil. Arrange chicken on tray. Spoon half the chipotle sauce over chicken (keep remaining sauce hot). Top with pecorino, then mozzarella. Transfer to top shelf of oven and grill, checking regularly, for 6 minutes, or until cheese is melted and golden.
6.

Spoon remaining sauce over a serving platter. Arrange chicken on top, then scatter with extra coriander. Serve with sweet potato fries, lime wedges and sliced jalapeno, if you like.

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Recipe Notes

Crumbing does take some time, but you can do this step ahead of time (even up to 2 days before – store in an airtight container in the fridge) to make things easier on the day. Chilling crumbed schnitzels helps the crumb adhere better, so it’s a double win.

Leftovers will last in an airtight container in the fridge for up to 5 days. Keep leftover schnitzels separate from the sauce and reheat in an air fryer to crisp up again.