Chicken Cutlets Nacho Style

Chicken and Cheese is sure to please.

Chicken Cutlets Nacho Style

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people


  • 1 cup crushed tortilla chips
  • 1/4 cup all purpose flour
  • 1 large egg beaten
  • 1 tsp. hot sauce
  • 2 6 oz. boneless skinless chicken breasts pounded thin
  • 2 tbsp. olive oil extra light
  • 2 tbsp. salsa sauce (hot or mild)
  • 1/4 cup Mexican cheese blend shredded


  1. Preheat oven to 300°F.  Place the crushed tortilla chips and flour on a piece of waxed or parchment paper.  Beat the egg in a small bowl along with the hot sauce. 

  2. Lightly coat the chicken breasts with flour, shake off excess, dip in egg mixture.  Coat the chicken with the crushed tortilla chips.  Press the chips firmly onto the meat with the back of a fork. 

  3. Heat the oil in a medium sauce pan over medium heat.  Fry the chicken breasts for 3 minutes on each side or until golden brown.

  4. Move the chicken breasts onto a lined cookie sheet.  Top each breast with 1 tbsp of salsa.  Then top them off with the shredded cheese.  Bake for 10 minutes and then finish the chicken under the broiler til the cheese begins to bubble.

Recipe Notes

These chicken cutlets go well with Mexican rice with corn.

Did You Know:  Alektorophobia is the fear of chickens.  Not quite sure why I added this to the post, but it's better than another "why did the chicken cross the road" joke.


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