A Mexican twist on a classic Italian-American dish: Chicken Parm but substituting some elements with Mexican ingredients, resulting in a fusion that works too well not to try. Crispy, cheesy, and ready to be enjoyed as your new favorite weeknight or date night dish.
Quick Info
⏱️ 60 min • 🍽️ 4 servings • ⭐ 80%
Nutrition
734 cal • 46g protein • 66g carbs • 30g fat
Tags
[Dinner] • [Fusion] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal]
Ingredients
- 4 guajillo chiles, de-seeded
- 4 medium tomatoes
- ½ small Spanish onion
- 1 tablespoon olive oil
- 4 garlic cloves, whole
- 2 chile de árbol, toasted
- 1 cup water
- 1 teaspoon Mexican oregano
- 1 teaspoon tomato-chicken bouillon seasoning
- 2 chicken breasts, butterflied
- Neutral oil, for frying
- 1 cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- Mexican hot sauce of your choice, to taste
- ½ cup panko
- ½ cup plain bread crumbs
- 1 cup Cotija cheese, divided
- 1½ tablespoons Mexican oregano
- 6 slices Oaxaca cheese
- Salsa, for serving
- Chopped cilantro, for garnish
- Lime wedges, for garnish
Instructions Preview
- Make the guajillo marinara: In a large sau…
- In the same saucepan over high heat, add t…
- Drizzle in the olive oil; add the garlic a…
…and 11 more steps
Recipe by: Fabrizio Villalpando • From: Tasty
