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Tortilla Chicken

Crispy chicken breasts coated in a crunchy tortilla-chip and panko crust, served with tangy salsa verde and cilantro avocado sauce for a vibrant weeknight dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Coating
  • 2 pieces skinless, boneless chicken breasts Adjust portion as needed.
  • 1 large egg white, beaten Use egg whites for a lighter coating.
  • 1/2 cup tortilla chips, crushed Use dry or stale chips for better texture.
  • 1/2 cup panko bread crumbs
Sauces and Toppings
  • 1/2 cup salsa verde
  • 1/4 cup pico de gallo Chopped fresh tomatoes and onions.
  • 1 to 2 slices white cheese Ideally Mexican cheese or provolone.
  • 1 cup cilantro sauce Contains cilantro, oil, avocado, salsa verde.

Method
 

Preparation
  1. Sprinkle the chicken with salt and pepper.
  2. Coat the chicken with the beaten egg white.
  3. Combine the panko and crushed tortilla chips.
  4. Dip/press the chicken into the panko mixture until well coated.
Cooking
  1. Fry the chicken in 1 to 2 tablespoons of oil over medium-high heat for 2 to 3 minutes on each side until golden brown.
  2. Transfer the chicken to the oven and bake at 400 degrees Fahrenheit for 15 to 25 minutes.
  3. Add cheese and return to the oven for a few minutes until melted.
Serving
  1. Spoon salsa verde on the plate, place chicken on top, and sprinkle cilantro sauce and pico de gallo over the dish.

Notes

Serve with simple sides like green salad, roasted corn, or warm flour tortillas. Garnish with extra cilantro leaves and a lime wedge for added flavor. Store leftovers properly to maintain crunch.