While basically perfected, chicken parm can always be updated into something new. Mexican chicken parm switches out the Italian for something more South-of-the-Border, and ay, que sabor.
1 lb chicken breast, pounded thin
1-2 cups seasoned bread crumbs
1 cup salsa
1/2 - 3/4 cup queso blanco
Salt + Pepper
Preheat the oven to 350 degrees
1. Bread the chicken by dunking it first in a beaten egg and then dredging in the breadcrumbs. Saute over medium heat in some olive oil until golden brown.
2. Put the cooked chicken on a sheet pan with a cooling rack fitted over it (rack optional).
3. Spoon over a tablespoon or so of salsa.
4. Plop on some queso.
5. Bake for 10-15 minutes until ooey and gooey and good.
It's spicy and creamy and crispy - all things we love here.
What classics do you like to add a twist to?