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Mexicali Chicken Parmesan

By Erica Schwarz
  • minutes
  • Serves

INGREDIENTS

4

Chicken cutlets (~1 lb)

1

Avocado

1

Green onion

1/4 tsp

Oregano, dried

2

Poblano peppers

1

Red bell pepper

1

Yellow bell pepper

1

Egg

1/2 lb

Spaghetti

1

All purpose flour

2 tbsp

All-purpose flour

1/4 tsp

Chili powder

1/2 tsp

Kosher salt

1

Kosher salt and fresh cracked pepper

1

good pinch Pepper, fresh cracked

1/3 cup

Olive oil, extra virgin

1/4 tsp

Cumin

1/2 cup

Panko breadcrumbs, plain

1/2 cup

Ritz crackers

2 tbsp

Butter, unsalted

2 cups

Milk, lowfat

2 cups

Monterey jack cheese

1

Pepper-jack cheese

1/4 c freshly grated Parmigiana-Reggiano

1 can

Rotel original chopped tomato and green chilies, drained reserving 2 t juice