- TEX MEX CUTLETS:
- 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
- REFRIED BEANS
- 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)
TEX MEX CUTLETS: - 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.
- Grab three shallow bowls. In one, whisk together eggs and 2 tablespoons water.
- 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.
- In the third, whisk together panko and the same amount of spices above (the other half).
- 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.
- 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!
- 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.
- Repeat with remaining cutlets, adding a few more tablespoons of oil as needed. I end up using 4 tablespoons total.
- 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.
- 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!
REFRIED BEANS: - 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.
- 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).
- 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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