With all this chicken-as-the-taco-shell business going on, we never realized that a taco shell is also a tortilla chip. So I fixed the problem and made these chicken parm nachos. You’re welcome internet! These tasted amazing and it wasn’t hard for me to eat a ton of them, but there are no real surprises. It’s just chicken parm served a different way. A nacho way.
Step one is to slice the chicken thin, pound it out a little, and then cut it into chip shapes.
You know the deal, flour, egg, breadcrumbs and Parmesan cheese.
Fry up the chips in a thin layer of olive oil.
Then build the nachos.
EYYYYYYY! A great little chicken parm snack.
Try and place the cheese so that the “chips” have a place for people to grab them. I went a little overzealous with the cheese and some of the chips were fully covered and harder to grab, but hey can you blame me?
Chicken Parm Nachos
- 2 chicken breasts
- 1 cup flour
- 2 eggs
- 2 cups breadcrumbs
- 1 cup grated parm
- olive oil
- tomato sauce
- mozzarella cheese
- parsley and red pepper flakes
- Butterfly the chicken by slicing it in half the long way, creating two or three thinner pieces of chicken. Cover with parchment paper and pound the chicken even thinner. Cut the chicken into triangles.
- Place the flour in one bowl, the eggs in another (beaten), and mix the breadcrumbs and cheese in a third. Season each bowl with salt and pepper.
- Bread the chicken triangles by dipping them in the flour first, then the egg, then coating with the breadcrumb and cheese mixture.
- Fry the chicken "chips" in a half inch or so of olive oil, about 5 at a time depending on the size of your frying pan. Flip once during frying to brown on both sides. Remove to a drying rack or paper towel.
- Build the nachos by stacking up the “chips” in layers with cheese and sauce. Bake at 400 for about 15 minutes until the cheese is melty delicious.
- Top with fresh parsley and red pepper flakes and serve.