Tortilla Chicken with Salsa Verde

Name: Ayam Tortilla dengan Salsa Verde
Total time: 45 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 2 skinless, boneless chicken breasts; 1 egg white, beaten; 1/2 cup tortilla chips, crushed; 1/2 cup panko bread crumbs; 1/2 cup salsa verde; 1/4 cup pico de gallo (chopped fresh tomatoes and onions); 1 -2 slices or 4 tbs. white cheese (ideally Mexican cheese, but provolone worked fine for me!); cilantro sauce: cilantro, oil, avocado, salsa verde

This tortilla chicken with salsa verde is chicken coated with corn tortilla chips and topped with salsa verde. Adapted from my favorite Mexican restaurant!

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

2 servings

2 skinless, boneless chicken breasts
1 egg white, beaten
1/2 cup tortilla chips, crushed
1/2 cup panko bread crumbs
1/2 cup salsa verde
1/4 cup pico de gallo (chopped fresh tomatoes and onions)
1 -2 slices or 4 tbs. white cheese (ideally Mexican cheese, but provolone worked fine for me!)
cilantro sauce: cilantro, oil, avocado, salsa verde

Steps

Sprinkle the chicken with salt and pepper. Coat the chicken with the egg white. Combine the panko and the crushed chips. Dip/press the chicken into the panko mixture until well coated. Fry the chicken in 1-2 tbs. oil over medium-high heat, about 2-3 minutes on each side.
When the outside is nice and golden brown, transfer to the oven and bake for 15-25 minutes at 400 degrees (depending on the size and temperature of your chicken breasts).
Add the cheese; return to the oven for a few minutes until melted.
Spoon salsa verde on the plate; place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top! Que bueno!