Chicken and Cheese is sure to please.
Chicken Cutlets Nacho Style
- 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
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.
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.
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.
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.
These chicken cutlets go well with Mexican rice with corn.