This Spicy Guajillo Chicken Parm Is The Boldest Twist On A Classic We’ve Ever Tried

Servings: 4
Total Time: 60 minutes

Ingredients:

For the guajillo marinara:

• 4 guajillo chiles, de-seeded
• 4 medium tomatoes
• ½ small Spanish onion
• 1 tablespoon olive oil
• 4 garlic cloves, whole
• 2 chile de árbol, toasted
• 1 cup water
• 1 teaspoon Mexican oregano
• 1 teaspoon tomato-chicken bouillon seasoning

For the chicken cutlets:

• 2 chicken breasts, butterflied
• Neutral oil, for frying
• 1 cup all-purpose flour
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 large eggs
• Mexican hot sauce of your choice, to taste
• ½ cup panko
• ½ cup plain bread crumbs
• 1 cup Cotija cheese, divided
• 1½ tablespoons Mexican oregano

For assembly: 

• 6 slices Oaxaca cheese
• Salsa, for serving
• Chopped cilantro, for garnish
• Lime wedges, for garnish

Preparation:

1. Make the guajillo marinara: In a large saucepan over medium-high heat, add the guajillo chiles. Toast the chiles until fragrant. Remove the toasted chiles to a plate and set aside.

2. In the same saucepan over high heat, add the tomatoes and onion. Cook until the tomatoes are scorched and the onion is lightly charred.

3. Drizzle in the olive oil; add the garlic and chile de árbol. Deglaze with the water. Season with the Mexican oregano and bouillon seasoning. Cover and bring to a gentle simmer. Simmer for 30 minutes, or until the tomatoes, onion, and chiles are soft.

4. Meanwhile, prepare the chicken cutlets: Place the butterflied chicken between 2 sheets of plastic wrap and use the smooth side of a meat tenderizer (or a rolling pin) to pound them to a ½-inch thickness.

5. Heat 1-inch neutral oil in a large pan to 350°F (180°C). Preheat the oven broiler. Place a wire rack onto a baking sheet.

6. Place the flour in a shallow bowl and season with salt and pepper; stir well.

7. Place the eggs and hot sauce in a second shallow bowl. Season with salt and pepper. Whisk together until well combined.

8. Place the panko and bread crumbs in a third shallow bowl. Add ¼ cup Cotija cheese and the Mexican oregano; season with salt and pepper. Mix well.

9. Dredge the pounded chicken cutlets, one at a time, in the flour, then dip in the egg mixture and press into the panko mixture until evenly coated on both sides.

10. Fry the breaded cutlets, one at a time, in the hot oil until golden brown and crispy. Transfer the fried cutlets to the prepared baking sheet.

11. Use a hand blender to blend the guajillo marinara until smooth. Ladle some of the marinara over each cutlet and spread evenly. Top with a sprinkle of Cotija cheese and the Oaxaca cheese slices.

12. Cook the cutlets under the preheated broiler until the cheese is melted and a scorched pattern resembling a leopard print develops.

13. Plate the cutlets over a bed of salsa. Top with the remaining Cotija cheese, cilantro, and a squirt of lime.

14. Enjoy!