Empty My Fridge
Better Than Takeout: Crispy Smashed Chicken Parm Tacos
Ingredients
- Ground chicken1 lb
- Italian seasoning1 tsp
- Salt½ tsp
- Black pepper½ tsp
- Onion½ tsp
- Garlic½ tsp
- Tortilla
- Egg1
- Breadcrumb1 cup
- Olive oil
- Tomato sauce½ cups
- Mozzarella cheese
- Parmesan cheese · grated¼ cups
- Basil
- Arugula
- Balsamic glaze
Instructions
- Season the ground chicken with the Italian seasoning, salt and pepper.
- Divide the chicken into 5 portions and press each one onto a tortilla into a thin, even layer.
- Lightly brush the chicken with beaten egg.
- Flip each tortilla and press the chicken side into the panko until well coated.
- Heat a little olive oil in a pan or griddle over medium-high heat. Cook the tortillas chicken-side down until golden and set.
- Move the tortillas to a lined baking tray, crispy side up.
- Spoon a light layer of tomato sauce over each one, keeping the base firm.
- Top with mozzarella and bake at 220°C just until the cheese melts.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicOnionEggCheeseParmesan cheeseMozzarella cheeseBreadcrumbTortilla
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