Tex-Mex Chicken Parmesan Recipe | Recipe Iseasy Kitchen

Difficulty: Easy
Servings: 4
Nutritional Facts Per Serving (1 of 4): Calories 1034, Total Fat 61 g, Saturated Fat 14 g, Carbohydrates 72 g, Fiber 6 g, Sugar 6 g, Protein 50 g, Cholesterol 260 mg, Sodium 1307 mg
Total Time: 1 hr 5 min
Active Prep Time: 40 min

Craving a bold twist on classic Chicken Parmesan? This Tex-Mex version swaps Italian staples for crunchy tortilla chips, spicy pepper jack cheese, and zesty salsaguaranteed to ignite your taste buds! Add a sprinkle of Parmesan for extra indulgence if you like.

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, sliced about 1/4 inch thick
1 jalapeno, thinly sliced (remove seeds for milder heat)
2 tablespoons chopped fresh cilantro leaves

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Instructions:

Preheat your oven to 400F (200C).
Place the tortilla chips in a food processor and pulse until finely crushed; set aside.
Horizontally slice the chicken breasts to create 4 thin cutlets.
Prepare a breading station with three shallow bowls: mix the flour, chili powder, and 1/2 teaspoon salt in the first; beat the eggs in the second; and place the crushed tortilla chips in the third. Coat each chicken cutlet first in the flour mixture, then dip in the egg allowing excess to drip off, and finally press firmly into the crushed tortilla chips. Set breaded cutlets on a plate as you go.
Heat 1/4 cup of the canola oil in a large nonstick skillet over medium heat until a drop of breading sizzles on contact. Fry two cutlets at a time, ensuring they don't touch, cooking 3 to 4 minutes per side until golden brown. Transfer to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat, and continue frying the rest of the cutlets.
Spread 1/2 cup salsa evenly across the bottom of a 9x13-inch baking dish. Arrange the fried chicken cutlets in a single layer over the salsa. Spoon 1/4 cup salsa over each piece. Layer the pepper jack cheese slices evenly on top of the chicken.
Bake until the cheese is melted, bubbly, and golden brown, about 25 to 30 minutes.
Garnish with jalapeno slices and fresh cilantro before serving.

Fire up your kitchen and dive into this irresistible fusion dishyour new go-to for crunchy, cheesy, fiesta-flavored comfort food!