A quick warm salsa on the stovetop, crispy breaded chicken breast, roasted poblano and melted bubbly cheese on top… Oh yes! It's chicken parmesan with a Mexican twist!
Unfortunately for me, there aren't many authentic Mexican restaurants where I live. But when it comes to Italian restaurants, they are plentiful! Besides a great bowl of pasta, one of my favorites dishes is chicken parmesan. I had this idea to prepare a Mexican version of this popular Italian dish.
The key to this dish is pounding out the chicken breast so they are not so thick. It makes for a tender and moist salsa chicken parmesan... and make sure you pick up some good torta or bolillo bread. This chicken makes a great sandwich the next day!
Preheat broiler to high for 5 minutes. Wash the poblano peppers and transfer them to a baking sheet. Broil for 10 to 12 minutes, turning as needed or until most of the skins blister. Remove from oven and cover with a clean kitchen towel, let cool.
In a skillet, preheat 2 tablespoons of olive oil to medium heat for 2 minutes. Transfer the chopped tomatoes to the blender, pulse until you get a coarse chop, set aside. To the skillet, add onions and chile peppers. Cook for 5 minutes, add garlic and cook for another minute. Add the remaining ingredients for salsa, minus the cilantro. Cook for 13 to 15 minutes or until salsa turns dark red and thick. Fold in the cilantro and set aside.
Preheat oven to 225ºF. Set up your breading station. Using three shallow dishes, in one the flour and spices. In the second one, put the eggs, mustard and hot sauce. In the third, put the bread crumbs, Parmesan cheese and oregano.
In a large skillet, preheat 1 cup of olive oil to medium heat for 5 to 6 minutes. Lightly season the chicken with salt and pepper on both sides. Dredge through the flour, dip into egg mixture, then coat with bread crumbs. Shallow fry in oil for 5 minutes per side or until crispy and golden brown. Transfer chicken to a lined baking sheet and keep warm in the oven.
While chicken is warm in the oven, peel and seed the poblano peppers. Slice them in half, lengthwise, so you have 4 pieces. Remove chicken from the oven, top with salsa, poblano pepper and cheese. Turn broiler on high and broil for just a minute or two to melt the cheese. Garnish with cilantro, serve with your favorite pasta, rice or quinoa recipe.
When it comes to breading anything, it’s best to keep one hand for wet ingredients and one hand for dry ingredients. A shallow dish, such as a pie plate or cake pan, works well. After breading, let the chicken set for a few minutes and this will form a nice coating.