Tex-Mex Chicken Parmesan
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1034
- Total Fat
- 61
- Saturated Fat
- 14
- Carbohydrates
- 72
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 50
- Cholesterol
- 260
- Sodium
- 1301
- Total: 1 hr 5 min
- Active: 40 min
Ingredients
4 cups tortilla chips
Two 8-ounce boneless, skinless chicken breasts
1 cup all-purpose flour
1/4 teaspoon chili powder
Kosher salt
3 large eggs
1/2 cup canola oil
One 15-ounce jar chunky salsa
One 8-ounce package pepper jack cheese, cut into 1/4-inch-thick slices
1 jalapeno, thinly sliced (seeds removed for less heat)
2 tablespoons chopped fresh cilantro leaves
Directions
- Preheat the oven to 400 degrees F.
- Put the chips in a food processor and pulse until they are finely ground; set aside.
- Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
- Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
- Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
- Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
- Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
- Sprinkle with the jalapeno and cilantro.