Ingredients
Scale
For the Chicken:
- 1 1/2 to 2 lbs. of boneless chicken breast - sliced thin
- 2 or more cups of plain breadcrumbs
- 4 - 5 eggs or more - beaten
- Corn oil - for frying
For the Veggies:
- 2 large beefsteak tomatoes - sliced thin
- 1 head of garlic - chopped
- 1 - 2 jalapenos - sliced thin
- Handful of fresh basil leaves - ripped
- 1 bunch of fresh cilantro - stems removed and chopped
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 1/2 tsp. red pepper flakes
- 3 tbs. olive oil
For the Cheeses:
- 8 - 12 oz. block of white cheddar cheese - grated
- 3/4 - 1 cup of fresh parmesan or Romano cheese - grated
Instructions
For the Chicken:
- Prepare two shallow bowls; one with the plain breadcrumbs and one with the egg wash.
- Dredge the chicken first in the plain bread crumbs then in the egg wash and again in the bread crumbs.
- Heat a large cast iron frying pan with about ¼ to ½ inch of cooking oil.
- Place the prepared chicken in the heated oil. Do Not Overcrowd the pan.
- When one side get a nice golden turn the chicken over and finish cooking on the other side until a nice golden color appears on the other side. This should take about 3 – 4 minutes per side, depending on how thin the chicken is sliced. The juices should run clear when the chicken is cooked.
- Place the cooked chicken on a platter prepared with paper towels.
For the Veggies:
Combine the tomatoes, jalapenos, garlic, cilantro and basil in a bowl. Add the seasonings and olive oil and let sit while preparing the chicken.
Assembly:
- Preheat Oven 350 degrees F.
- Drizzle olive oil at the bottom of a 9 x 13 inch baking pan.
- Layer the chicken cutlets at the bottom of the pan followed by slices of the tomato and mixture, followed by the grated cheeses.
- Repeat this process ending with the cheeses on top and drizzle the juice in the bowl of the tomato mixture over the pan.
- Place in the oven for 45 – 50 minutes.
- Let rest for 10 – 12 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
