Cuban-Style Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically made with Italian ingredients like mozzarella and Parmesan cheese, our Cuban adaptation incorporates local flavors. We use queso blanco, a mild white cheese commonly found in Cuban cuisine, and add a touch of smokiness with paprika and cumin. The tomato sauce is also infused with traditional Cuban spices, giving it a unique and exciting twist. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breast cutlets (about 1 pound / 450g) 4 chicken breast cutlets (about 1 pound / 450g)
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (100g) queso blanco, shredded 1 cup (100g) queso blanco, shredded
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, mix together the paprika, cumin, dried oregano, garlic powder, salt, and black pepper.
3. 3.
   Season the chicken cutlets on both sides with the spice mixture.
4. 4.
   Heat the olive oil in a large skillet over medium heat.
5. 5.
   Cook the chicken cutlets for about 3-4 minutes per side, until golden brown.
6. 6.
   Transfer the chicken to a baking dish and spoon the tomato sauce over each cutlet.
7. 7.
   Sprinkle the shredded queso blanco and breadcrumbs evenly over the tomato sauce.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Chicken breast cutlets — Pound the chicken breasts to an even thickness before cooking to ensure they cook evenly.
• Queso blanco — If you can't find queso blanco, you can substitute it with a mild white cheese like mozzarella or Monterey Jack.
• Tomato sauce — Use a good quality tomato sauce or make your own by simmering crushed tomatoes with garlic, onion, and Cuban spices.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Serve the Cuban-style Chicken Parmigiana with a side of black beans and rice for a complete Cuban meal.
• If you prefer a crispier crust, you can broil the dish for a couple of minutes after baking.
• Customize the spice blend to your taste by adjusting the amount of paprika, cumin, and garlic powder.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Cuban-Style Chicken Parmigiana hot, straight from the oven. Garnish with fresh cilantro or parsley for a pop of color and freshness. Pair it with a side of black beans and rice, and a slice of crusty Cuban bread to complete the meal.

Presentation advice

To present the Cuban-Style Chicken Parmigiana, place a chicken cutlet on each plate and spoon some of the tomato sauce over it. Sprinkle the shredded queso blanco and breadcrumbs on top, allowing them to melt and create a deliciously cheesy crust. Garnish with fresh cilantro or parsley for an attractive finishing touch.