Latin American Chicken Parmigiana

Ingredients

While the original Italian-American Chicken Parmigiana typically uses Italian seasonings and cheeses like mozzarella and Parmesan, the Latin American adaptation incorporates Latin spices such as cumin, paprika, and chili powder. Additionally, we use Latin American melting cheeses like queso fresco or Oaxaca cheese to give the dish a unique flavor profile. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 1 cup (100g) queso fresco or Oaxaca cheese, shredded 1 cup (100g) queso fresco or Oaxaca cheese, shredded
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 20g (3g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
3. 3.
   Season the flour with cumin, paprika, chili powder, salt, and pepper.
4. 4.
   Dip each chicken breast into the flour, then the beaten eggs, and finally coat with breadcrumbs.
5. 5.
   Heat vegetable oil in a large skillet over medium heat.
6. 6.
   Cook the breaded chicken breasts for about 3-4 minutes on each side until golden brown.
7. 7.
   Transfer the chicken breasts to a baking dish and pour the tomato sauce over them.
8. 8.
   Sprinkle the shredded queso fresco or Oaxaca cheese on top.
9. 9.
   Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
10. 10.
    Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Chicken breasts — Pound them to an even thickness before breading to ensure even cooking.
• Queso fresco or Oaxaca cheese — If you can't find these cheeses, you can substitute with mozzarella or Monterey Jack cheese.
• Tomato sauce — Use a good quality tomato sauce or make your own by simmering crushed tomatoes with garlic, onion, and spices.

Tips & Tricks

• For extra flavor, marinate the chicken breasts in a mixture of lime juice, garlic, and Latin spices for 30 minutes before breading.
• If you prefer a spicier kick, add some chopped jalapenos or a dash of hot sauce to the tomato sauce.
• Serve the Latin American Chicken Parmigiana with a side of rice and beans for a complete meal.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day lunch.
• Customize the dish by adding sliced avocado, diced tomatoes, or a squeeze of lime juice on top before serving.

Serving advice

Serve the Latin American Chicken Parmigiana hot, straight from the oven. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, place the chicken Parmigiana on a bed of vibrant green lettuce leaves. Drizzle some extra tomato sauce around the plate and sprinkle with grated queso fresco or Oaxaca cheese.