Tex-Mex Chicken Parmesan
Votes: 2
Time: 1 hour 5 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1034, total fat 61 G., saturated fats 14 G., proteins 50 G., carbohydrates 72 G., fiber 6 G., cholesterol 260 mg, sodium 1301 mg, sugar 6 G.
Calories 1034, total fat 61 G., saturated fats 14 G., proteins 50 G., carbohydrates 72 G., fiber 6 G., cholesterol 260 mg, sodium 1301 mg, sugar 6 G.
Make Italian Chicken Parmesan with a Tex-Mex twist. This recipe uses thin chicken breast cutlets, but substitute Mexican salsa for Italian marinara, crushed tortilla chips for breadcrumbs, and spicy pepperjack cheese for the mozzarella and Parmesan. Traditional Tex-Mex toppings are also included: the finished chicken Parmesan is topped with thinly sliced jalapeños and chopped fresh cilantro before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups tortilla chips
- 2 chicken breasts (220 g) boneless and skinless
- 1 cup flour
- 1/4 tsp chili powder
- 3 large eggs
- 0.5 cup rapeseed oil (canola)
- 1 jar (425 g) of salsa with vegetable pieces
- 1 package (220 g) pepper jack cheese, cut into 0.5 cm thick slices.
- 1 jalapeño, thinly sliced (remove seeds to reduce heat)
- 2 tbsp chopped fresh coriander leaves
We recommend
Recipes with similar ingredients: chicken breasts, tortilla chips, eggs, chili seasoning, jalapeno pepper, salsa sauce, pepper jack cheese, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Place chips in a food processor and process until finely chopped; set aside.
- Set up a breading area by placing three shallow bowls side by side. In one, combine the flour, chili powder, and 0.5 teaspoon of salt. In another, beat the eggs, and in the third, sprinkle the crushed tortilla chips.
- Cut the chicken breasts in half horizontally to form 4 thin chicken cutlets. Dredge the chicken cutlet in flour. Dip it in the egg, letting the excess drip off, and then roll it in crushed tortilla chips. Transfer to a plate and coat the remaining cutlets with the breading.
- In a large nonstick skillet, heat 1/4 cup oil over medium heat until a drop of breadcrumbs sizzles. Add 2 patties to the oil, making sure they're not touching. Fry until golden brown on both sides, 3-4 minutes per side. Transfer to a plate lined with paper towels. Add the remaining 1/4 cup oil to the skillet, heat through, and then fry the remaining patties.
- Spread 1/2 cup salsa evenly over the bottom of a 9 x 13-inch baking dish. Arrange the chicken in a single layer. Spoon 1/4 cup salsa over each cutlet. Sprinkle the cheese evenly over the chicken. Bake until the cheese is golden brown and melted, 25 to 30 minutes. Garnish with jalapeño and cilantro.
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