Guajillo “Chicken Parm”
A Mexican twist on a classic Italian-American dish: Chicken Parm but substituting some elements with Mexican ingredients, resulting in a fusion that works too well not to try. Crispy, cheesy, and ready to be enjoyed as your new favorite weeknight or date night dish.
Tasty Team
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
Guajillo Marinara:
- 4 guajillo chiles, de-seeded
- 4 medium tomatoes
- ½ small Spanish onion
- 1 tablespoon olive oil
- 4 garlic cloves, whole
- 2 chiles de arbol, toasted
- 1 cup water
- 1 teaspoon mexican oregano
- 1 teaspoon tomato-chicken bouillon seasoning
Chicken Cutlets:
- 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 of your choice, to taste
- ½ cup panko bread crumbs
- ½ cup plain bread crumbs
- 1 cup crumbled cotija cheese, divided
- 1 ½ tablespoons mexican oregano
- 6 slices oaxaca cheese
- salsa, for serving
- chopped fresh cilantro, for garnish
- ½ lime, for garnish
Nutrition Info
- Calories 734
- Fat 30g
- Carbs 66g
- Fiber 6g
- Sugar 5g
- Protein 46g
Estimated values based on one serving size.
Preparation
- Make the guajillo marinara: In a large saucepan over medium-high heat, add the guajillo chiles. Toast the chiles until fragrant. Remove the toasted chiles to a plate and set aside.
- In the same saucepan over high heat, add the tomatoes and onion. Cook until the tomatoes are scorched and the onion is lightly charred.
- Drizzle in the olive oil; add the garlic and chile de árbol. Deglaze with the water. Season with the Mexican oregano and bouillon seasoning. Cover and bring to a gentle simmer. Simmer for 30 minutes, or until the tomatoes, onion, and chiles are soft.
- Meanwhile, prepare the chicken cutlets: Place the butterflied chicken breasts between 2 sheets of plastic wrap and use the smooth side of a meat tenderizer (or a rolling pin) to pound them to a ½-inch thickness.
- 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.
- Place the flour in a shallow bowl and season with salt and pepper; stir well.
- Place the eggs and hot sauce in a second shallow bowl. Season with salt and pepper. Whisk together until well combined.
- Place the panko and bread crumbs in a third shallow bowl. Add ¼ cup Cotija cheese and the Mexican oregano; season with salt and pepper. Mix well.
- Dredge the pounded chicken cutlets, one at a time, in the flour, then dip in the egg mixture and press into the panko mixture until evenly coated on both sides.
- Fry the breaded cutlets, one at a time, in the hot oil until golden brown and crispy. Transfer the fried cutlets to the prepared baking sheet.
- Use a hand blender to blend the guajillo marinara until smooth. Ladle some of the marinara over each cutlet and spread evenly. Top with a sprinkle of Cotija cheese and the Oaxaca cheese slices.
- Cook the cutlets under the preheated broiler until the cheese is melted and a scorched pattern resembling a leopard print develops.
- Plate the cutlets over a bed of salsa. Top with the remaining Cotija cheese, cilantro, and a squirt of lime.
- Enjoy!
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