TEX-MEX CHICKEN PARMESAN

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Tex-Mex Chicken Parmesan image

Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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