I wanted to use up some thin chicken cutlets that I had in my freezer and was thinking what I could make with the ingredients that I had on hand. I normally would make Chicken Parmesan but I had no mozzarella cheese. I did, however, have shredded cheddar cheese and salsa so I came up with Mexican Fiesta Chicken. It was really delicious and you make it the same way that you would make it chicken Parmesan. It’s a perfect dish to serve to company, so to see how I made it, keep reading.
- 1½ lbs. thin sliced boneless, skinless chicken cutlets
- 2-3 cups seasoned breadcrumbs
- extra virgin olive oil, enough for frying up the chicken cutlets
- 2 eggs, beaten
- ¼-1/2 cup water
- 1 tbsp. garlic powder
- 1 tsp. cumin
- a few dashes of hot sauce, or more if you like it hot
- 8 ozs. shredded sharp cheddar cheese
- 16 oz jar of medium salsa, (or any type you like)
- To the beaten eggs add the water, garlic powder, cumin and hot sauce and mix well. Dip the chicken cutlets in bread crumbs, the egg mixture and bread crumbs again and fry in hot oil until chicken is nice and brown, turning half way through. Drain chicken on paper towels.
- On a large sheet pan lay out the chicken and spread about 2-3 tbsp. of the salsa over each cutlet and top with a couple of tablespoons of the cheddar cheese.
- Bake in a preheated 325 degree oven for about 10 to 15 minutes until the cheese is melted. Serve with additional salsa, if desired. Enjoy!