@theemoodyfoody
Here’s a Mexican twist on Chicken Parm! We still got the cheesy, saucy cutlets, but here we’re using guajillo chiles, Cotija, Oaxaca cheese, and, of course, Limon! INGREDIENTS Marinara: 4 guajillo chiles, de-seeded 4 tomatoes ½ Spanish onion 1 tablespoon olive oil 4 garlic cloves 2 chile de árbol, toasted 1 cup water 1 teaspoon Mexican oregano 1 teaspoon tomato-chicken bouillon seasoning Chicken: 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, to taste ½ cup panko ½ cup bread crumbs 1 cup Cotija, divided 1½ tablespoons Mexican oregano 6 slices Oaxaca cheese Salsa, chopped cilantro, and lime wedges, for serving PREPARATION 1. Make the marinara: In a large saucepan over medium-high heat, toast the guajillo chiles until fragrant. Remove to a plate. 2. In the same saucepan over high heat, cook the tomatoes and onion until scorched and charred. 3. Add the olive oil, garlic, and chile de árbol. Deglaze with the water, then add the oregano and bouillon seasoning. Cover and simmer for 30 minutes. 4. Meanwhile, prepare the chicken: Pound the chicken between plastic wrap with the smooth side of a meat tenderizer to a ½-inch thickness. 5. Heat 1-inch neutral oil in a large pan to 350°F (180°C). Preheat the oven broiler. Place a wire rack onto a baking sheet. 6. Place the flour in a shallow bowl. Whisk together the eggs and hot sauce in a second shallow bowl. Place the panko, bread crumbs, ¼ cup Cotija, and oregano in a third shallow bowl. Season each bowl with salt and pepper. 7. Dredge the chicken in the flour, dip in the egg, and press into the bread crumbs until evenly coated. 8. Fry until golden brown and crispy. Transfer to the prepared baking sheet. 9. Blend the marinara with a hand blender until smooth. Ladle over each cutlet, sprinkle with Cotija, and top with the Oaxaca cheese. 10. Broil the chicken until the cheese is melted. 11. Plate over salsa and top with Cotija, cilantro, and lime. Enjoy!
This is going to make it to the complete Club Mexican inspired chicken parm for our guajo marinara start by scorching out some tomatoes and onions in a saucepan drizzle in a touch of olive oil add in your garlic guo chilies tomato chicken bullon and water to simmer now we’re on to the dredging
Station Jazz up some eggs with a little bit of your favorite Mexican hot sauce for the breading I like to do half Pinko and half breadcrumbs again Jazz It Up season it and make sure you season every single station flatten out your chicken cutlets and then dip it into seasoned
Flour the Jaz up EGS and then your delicious breadcrumbs now make sure that you really massage in that breading now safely slip in that soon to be cutlet into 350° neutral oil in the meantime pulverize your abolita Nona sauce until smooth once your cutlets are nice and
Golden brown remove from heat and add onto a wired baking sheet now it’s time to build the cutlet with a layer of that salsaa cheese and queso Waka now slam that under a broiler on high and then pull out once the cheese vaguely resembles a leopard print now slam your
Not so it t and chicken p with some sauce top off with cilantro lime CA and enjoy