For anyone who read the title of today’s post and thought to themselves: chicken parmesan is already wonderful, why does it require an upgrade? – fair enough, honestly. Chicken parmesan is considered to be a comfort food dish for good reason, and to be completely candid, I don’t necessarily think it needs anything more added to it.
That is, unless you’re talking Tex-Mex, which we are. I came across a recipe for Tex-Mex Chicken Parmesan, and because it sounds so scrumptious, I deemed it only fair to share it with all of you. This recipe comes from foodnetwork.com.
“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,” the recipe explains.
Anyone who is Italian will arguably cringe when I say this, but the idea of blending Italian and Mexican flavours is one I can certainly get with.
Photo by Clark Douglas on Unsplash
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