Material
6-8 chicken breasts (I used thinly sliced chicken breasts).
1 cup yellow cornmeal
1 cup flour
1 package tortilla seasoning (or Mexican seasoning).
2 eggs
1/4 cup oil
3 tablespoons butter
1 avocado
1 bunch green onion
Monterey Jack Cheese
sour cream
salsa
coriander
illustrate
Set up a flouring table. In a plate, combine cornmeal, flour, and tortilla seasoning. In another plate, whisk eggs with salt and pepper. In a large skillet or wok, heat oil and butter over medium-high heat. Dip the chicken into the egg mixture, then into the flour mixture. Make sure your chicken is well coated in flour.
Cook chicken until golden brown on one side, then flip to the other side. If your chicken is thin enough, they will cook through. If not, transfer them to a 350 degree oven to finish cooking. You can also keep the chicken warm in a low oven until you fry them all, say 250 degrees.
Meanwhile, gather your ingredients. Thinly slice Monterey jack and shallots. Get your sour cream, salsa and cilantro ready. Place a few thin slices of avocado and some scallions on top of the chicken. Cover with a few more slices of cheese. Melt under the oven.
Add some cilantro leaves, sour cream and salsa on top.
I also provide a modified version of my baked rice that I add a cup or two of frozen peas before the rice comes out of the oven. A little butter, a tablespoon or two of paprika, and plenty of salt and pepper.
