Tex-Mex Chicken Parmesan

Ingredients:

• 4 cups tortilla chips
• 2 chicken breasts (220 g) boneless and skinless
• 1 cup flour
• 1/4 tsp chili powder
• 3 large eggs
• 0.5 cup rapeseed oil (canola)
• 1 jar (425 g) of salsa with vegetable pieces
• 1 package (220 g) pepper jack cheese, cut into 0.5 cm thick slices.
• 1 jalapeño, thinly sliced ​​(remove seeds to reduce heat)
• 2 tbsp chopped fresh coriander leaves

Preparation:

1. Preheat oven to 200°C. Place chips in a food processor and process until finely chopped; set aside.
2. Set up a breading area by placing three shallow bowls side by side. In one, combine the flour, chili powder, and 0.5 teaspoon of salt. In another, beat the eggs, and in the third, sprinkle the crushed tortilla chips.
3. Cut the chicken breasts in half horizontally to form 4 thin chicken cutlets. Dredge the chicken cutlet in flour. Dip it in the egg, letting the excess drip off, and then roll it in crushed tortilla chips. Transfer to a plate and coat the remaining cutlets with the breading.
4. In a large nonstick skillet, heat 1/4 cup oil over medium heat until a drop of breadcrumbs sizzles. Add 2 patties to the oil, making sure they're not touching. Fry until golden brown on both sides, 3-4 minutes per side. Transfer to a plate lined with paper towels. Add the remaining 1/4 cup oil to the skillet, heat through, and then fry the remaining patties.
5. Spread 1/2 cup salsa evenly over the bottom of a 9 x 13-inch baking dish. Arrange the chicken in a single layer. Spoon 1/4 cup salsa over each cutlet. Sprinkle the cheese evenly over the chicken. Bake until the cheese is golden brown and melted, 25 to 30 minutes. Garnish with jalapeño and cilantro.