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Spicy Mexi-Panko Crusted Chicken w/ Corn Avocado Salad

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This crunchy panko-crusted baked chicken cutlet holds heat from some Mexican spices. Topped with an avocado, lima bean and roasted corn salad in a lime shallot jalapeno dressing.


Calories (per serving)361
Total Fat18 g27%
Saturated Fat2 g11%
Monounsaturated Fat6 g
Polyunsaturated Fat1 g
Trans Fat0 g
Cholesterol52 mg17%
Sodium225 mg9%
Potassium278 mg8%
Total Carbohydrates30 g10%
Dietary Fiber6 g
Sugars3 g
Protein27 g54%


3 tbsp olive oil
5 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
1 sliced shallot
2 seeded, sliced jalapenos
200g cooked lima beans (use frozen, not canned)
2 corn on the cob (or 1 can of corn)
2 chopped avocados
1/3 cup roughly chopped cilantro
halved cherry tomatoes (optional)
4 chicken cutlets
1 cup unseasoned, panko breadcrumbs
1 tsp smoked paprika
1/2 tsp chipotle chile powder
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
* Click to ingredient to choose one


Preheat oven at 450. At this stage, BBQ the corn and cook the lima beans.
In a glass bowl, whisk together 2 tbsp olive oil, 3 tbsp lime juice and season to taste with salt and pepper. Add the sliced shallot and jalapeƱos to the dressing and stir.
Once your lima beans and corn are cool. Cut the corn off the cob and add to the dressing. Add the lima beans as well. Stir once more.
Lastly, add the cilantro and avocados. Fold the ingredients together with a spoon. Cover the bowl and put in the refrigerator.
Set up your "coating" station. In one bowl, combine 2 tbsp lime juice, 1 tbsp olive oil and 1/2 tsp salt and 1/4 tsp pepper. Whisk together. In another bowl, mix panko crumbs, paprika, chipotle chili powder and cayenne.
Line baking sheet with parchment paper.
Dip chicken cutlets in the oil mixture and then coat in panko crust. Put on parchment paper. Repeat.
Bake chicken for 16 minutes, flipping them half way through.
To serve, place cutlet on plate and spoon salad goodness on top.