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.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1034 |
| Total Fat | 61 g |
| Saturated Fat | 14 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 50 g |
| Cholesterol | 260 mg |
| Sodium | 1307 mg |
Reviews
I made this recipe tonight and my husband and I thought it was pretty good. I did like one of the other reviews and added extra salsa. Otherwise I followed everything to a T. I do agree that the secret is the salsa. Luckily I live in Southern Cali and we have great salsa here!
Family loved this. Great flavor, easy to make. Requested to be made again.
This was wonderful. Didn’t change a thing! So easy!
The chicken was good. Everyone really liked it.
Made this for dinner. Everyone liked it. Recipe calls for too much flour as I threw away most of it when I was done. I’m going to put some broccoli around the chicken to see if it will cook at the same time when I make it again.
Buy more salsa than the recipe calls for.
I used chicken tenderloins and added pineapple to the salsa before I put it in the oven. I also used Doritos instead of plain tortilla chips for an extra kick and everyone loved it…even the picky eaters.
I used chicken tenderloins and added pineapple to the salsa before I put it in the oven. I also used Doritos instead of plain tortilla chips for an extra kick and everyone loved it…even the picky eaters.
Made it for dinner and everyone had seconds. The chicken was very moist and not dry at all. A keeper!
I made this exactly as written and it was great! I served it with refried beans and yellow rice, with sour cream as a garnish. My husband wants me to make it again this weekend.
This was a great texture and very moist chicken. After reading others reviews I did add extra seasoning to the flour dredge.