Tex-Mex Chicken Parmesan

Prep Time
20 min
Cook Time
45 min
4 servings

Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.



cups tortilla chips
2 8-oz
boneless, skinless chicken breasts
cup all-purpose flour
tsp chili powder
Kosher salt
large eggs, beaten
cup canola oil
1 15-oz
jar chunky salsa
1 8-oz
package Pepper Jack cheese, cut into 1/4"-thick slices
jalapeno, thinly sliced (seeds removed for less heat)
tbsp fresh cilantro leaves, chopped


Step 1

Preheat the oven to 400ºF.

Step 2

Put the chips in a food processor and pulse until they are finely ground; set aside. 

Step 3

Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets. 

Step 4

Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets. 

Step 5

Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don’t touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets. 

Step 6

Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.

Step 7

Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. 

Step 8

Sprinkle with the jalapeno and cilantro.

Rate Recipe

My rating for Tex-Mex Chicken Parmesan