Tex Mex Chicken Cutlets & Refried Beans

Tex Mex Chicken Cutlets with Refried Beans
Print Recipe
  • 1 1/2 lbs boneless skinless chicken breasts (this is usually 3 medium breasts)
  • 2 large eggs
  • 3/4 cup all-purpose or GF all-purpose flour
  • 1 teaspoon paprika
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 1/2 cups plain panko breadcrumbs (sub GF bread crumbs if needed)
  • 1/4 cup avocado oil, plus more as needed
  • Suggested Toppings: sliced avocado, salsa, grated cheese, sour cream or plain yogurt
  • 2 tablespoons avocado oil
  • 1/2 yellow onion, diced into 1/4" pieces
  • 3 cloves garlic, minced
  • 2 cans black beans, rinsed and drained
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt, plus more to taste
  • 2 cups low-sodium vegetable stock
  • 2 tablespoons nutritional yeast
  • 2 tablespoons hot sauce of choice (I use Siete Foods original)
  1. Place chicken breasts between two long pieces of parchment paper, leaving a few inches between each. Use a meat mallet or something else blunt and heavy to pound into ½” thick cutlets (I have CAREFULLY used full wine bottles). Slice each into 2-3 pieces, approximately 3-4 inches wide.
  2. Grab three shallow bowls. In one, whisk together eggs and 2 tablespoons water.
  3. In the second, whisk together flour, ½ teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ¼ teaspoon cumin and ½ teaspoon salt.
  4. In the third, whisk together panko and the same amount of spices above (the other half).
  5. Grab a baking sheet. Dip a cutlet in the egg wash, shaking off excess, then in flour mixture, then firmly into panko. Place on baking sheet and repeat with remaining cutlets.
  6. Put a cooling rack or slotted baking sheet near the oven. Preheat oven to 300 degrees F. Turn on oven exhaust, heat a large skillet to medium-high heat, and add 2 tablespoons oil. Allow oil to heat. Test for readiness by touching a cutlet to the pan. If it sizzles, you’re good to go!
  7. Add a few cutlets to the pan, leaving space between each (I can get 3-4 cutlets). Sear for 5-7 minutes, until golden-brown on the bottom and you can easily flip with a spatula. Sear on the opposite side; this takes closer to 3-4 minutes. Add to cooling rack.
  8. Repeat with remaining cutlets, adding a few more tablespoons of oil as needed. I end up using 4 tablespoons total.
  9. After cutlets have finished cooking, cut into the thickest one to make sure no pink remains. If there is any pink, place in the oven for 5-10 minutes, or until cooked through. Serve with any garnish of choice and “Refried” Beans.
  10. Leftover cutlets will keep tightly sealed in the fridge up to three days. Reheat in a 350 degree oven until just warmed through, or in an air fryer 2-3 minutes!
  1. Heat a large skillet to medium heat and add oil and onions. Cook, stirring frequently, until onions are softened and translucent, 3-4 minutes. Add a splash of your stock and garlic and stir constantly 30 seconds.
  2. Add beans, spices and remaining stock. Stir to combine, turn heat down to medium-low, then simmer until most of the liquid is absorbed, 10-12 minutes. Use a potato masher to mash as much as you like (I like mine a little chunkier).
  3. Stir in nutritional yeast and hot sauce, adjusting to taste. Optional—stir in a little fresh lime juice if you have it. Leftovers will keep tightly sealed in the fridge up to 4 days.
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