Guajillo “Chicken Parm“

@theemoodyfoody Here’s a Mexican twist on Chicken Parm! We still got the cheesy, saucy cutlets, but here we’re using guajillo chiles, Cotija, Oaxaca cheese, and, of course, Limon! INGREDIENTS Marinara: 4 guajillo chiles, de-seeded 4 tomatoes ½ Spanish onion 1 tablespoon olive oil 4 garlic cloves 2 chile de árbol, toasted 1 cup water 1 teaspoon Mexican oregano 1 teaspoon tomato-chicken bouillon seasoning Chicken: 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, to taste ½ cup panko ½ cup bread crumbs 1 cup Cotija, divided 1½ tablespoons Mexican oregano 6 slices Oaxaca cheese Salsa, chopped cilantro, and lime wedges, for serving PREPARATION 1. Make the marinara: In a large saucepan over medium-high heat, toast the guajillo chiles until fragrant. Remove to a plate. 2. In the same saucepan over high heat, cook the tomatoes and onion until scorched and charred. 3. Add the olive oil, garlic, and chile de árbol. Deglaze with the water, then add the oregano and bouillon seasoning. Cover and simmer for 30 minutes. 4. Meanwhile, prepare the chicken: Pound the chicken between plastic wrap with the smooth side of a meat tenderizer 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. Whisk together the eggs and hot sauce in a second shallow bowl. Place the panko, bread crumbs, ¼ cup Cotija, and oregano in a third shallow bowl. Season each bowl with salt and pepper. 7. Dredge the chicken in the flour, dip in the egg, and press into the bread crumbs until evenly coated. 8. Fry until golden brown and crispy. Transfer to the prepared baking sheet. 9. Blend the marinara with a hand blender until smooth. Ladle over each cutlet, sprinkle with Cotija, and top with the Oaxaca cheese. 10. Broil the chicken until the cheese is melted. 11. Plate over salsa and top with Cotija, cilantro, and lime. Enjoy!