Toss the onion, garlic cloves, tomatillos and jalapeños in a large cookie sheet. Season with salt and pepper.
Leave one jalapeño separate from the rest of the vegetables. This jalapeño will be used for the Avocado Crema.
Bake the tomatillos mixture for 25 minutes then remove from oven and set aside to let cool.
In a blender, pour the roasted tomatillo mixture (with the exception of the second jalapeño). Add half of the cilantro and blend until smooth.
For the Tortilla Strips:
While the tomatillos bake, cut the tortillas into strips. Cut them as thinly as you can.
Season the tortilla strips with salt, drizzle olive oil and toss well.
Bake the torillas in a 375° for 15-18 minutes.
Toss the tortillas around every 5 minutes. This helps release the steam and allows them to crisp up.
For the Chicken Cutlets:
In a bowl, whisk the eggs and season with salt.
On a large plate, mix the panko breadcrumbs, the plain breadcrumbs, the paprika, chili powder, garlic salt and parmesan cheese.
Toss the chicken cutlets in the egg mixture, coating the entire cutlet.
Place the chicken cutlet on the breadcrumb mixture and pat so the breadcrumbs adhere evenly on to the chicken. Coat the chicken with the breadcrumbs on both sides. Set aside and repeat with the rest of the chicken.
Start heating a large oven safe pan and pour a generous amount of olive oil.
Sear each chicken cutlet until golden on both sides, about 2-3 minutes per side.
Once the cutlets are seared and golden on both sides, season with salt and pepper and remove from heat.
Once blended, pour the tomatillo salsa on top of each chicken cutlet. About 1/4 cup per cutlet.
Sprinkle the mexican cheese blend on top of each cutlet and bake in a preheated 375° oven for 10-12 minutes.
For the Crema:
In a blender, pour the crema, the avocado, the lime juice, the jalapeño that was saved to the side and rest of the cilantro.
Blend unitl smooth. If too thick, add water a tablespoon at a time until the crema is smooth all over and there are no chuncks of avocado left.
Plating:
To plate this dish, serve the tortillas on the bottom of a plate, serve the chicken on top of the bed of crispy tortillas and drizzle some of the crema on top. Sprinkle bits of cilantro on the top for an extra pop of color and ENJOY!
Recipe Video Instructions
Notes
If you want, you can always make this recipe simpler by using a jarred tomatillo salsa or a store-bought avocado crema.