St. Louis Park, Minnesota.
Not exactly the place where you’d expect to find fresh, authentic Mexican food. But if you want to get as close as Minnesotan-ly possible to fresh, authentic Mexican food, you need to go to St. Louis Park and find this place.
It’s called Rojo Mexican Grill, and it’s a gem. And this dish is especially especial. It’s called Tortilla Chicken, and while I was inspired by Rojo’s entree, they would not give me the recipe (only hints) so I made a version all on my own:
Panko-and-tortilla-chip-crusted chicken, sitting atop a few spoonfuls of salsa verde, topped with white cheese, creamy cilantro sauce, and pico de gallo.
I feel so grown up, acting like a real chef and all.
(Can I still be a real chef if my kitchen is from the 80’s? I do have that one stainless steel microwave from the 2000’s. But other than that…)
- 2 skinless, boneless chicken breasts
- 1 egg white, beaten
- ½ cup tortilla chips, crushed
- ½ cup panko bread crumbs
- ½ cup salsa verde
- ¼ cup pico de gallo (chopped fresh tomatoes and onions)
- 1-2 slices or 4 tbs. white cheese (ideally Mexican cheese, but provolone worked fine for me!)
- cilantro sauce: cilantro, oil, avocado, salsa verde
- Sprinkle the chicken with salt and pepper. Coat the chicken with the egg white. Combine the panko and the crushed chips. Dip/press the chicken into the panko mixture until well coated. Fry the chicken in 1-2 tbs. oil over medium-high heat, about 2-3 minutes on each side.
- When the outside is nice and golden brown, transfer to the oven and bake for 15-25 minutes at 400 degrees (depending on the size and temperature of your chicken breasts).
- Add the cheese; return to the oven for a few minutes until melted.
- Spoon salsa verde on the plate; place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top! Que bueno!
Added bonus: this was our honorary first patio meal of 2011. The scenery of suburban Minnesota combined with the completely authentic (ahem) Mexican food… can’t beat it!