"For the guajillo marinara: * 4 guajillo chiles, de-seeded* 4 medium tomatoes* ½ small Spanish onion* 1 tablespoon olive oil* 4 garlic cloves, whole* 2 chile de árbol, toasted* 1 cup water* 1 teaspoon Mexican oregano* 1 teaspoon tomato-chicken bouillon seasoning For the chicken cutlets: * 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*"
"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 and season with salt and pepper; stir well. 7. Place the eggs and hot sauce in a second shallow bowl. Season with salt and pepper. Whisk together until well combined. 8. Place the panko and bread crumbs in a third shallow bowl. Add ¼ cup Cotija cheese and the Me"
A guajillo marinara is made by toasting guajillo chiles, charring tomatoes and onion, then sautéing garlic and chile de árbol before deglazing with water and simmering with Mexican oregano and tomato-chicken bouillon. Chicken breasts are butterflied and pounded to 1/2-inch thickness, then seasoned and coated in flour. An egg and hot sauce wash is used before dredging in a mixture of panko, plain breadcrumbs, Cotija cheese, and Mexican oregano. Cutlets are fried in neutral oil at 350°F, finished under the broiler with Oaxaca cheese, and served with salsa, chopped cilantro, and lime wedges.
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