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Italian Fried Chicken Tortilla Recipe

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This recipe for Italian Fried Chicken Tortilla is from Dan and Dawn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 6" Tortillas

1 lb. ground chicken
1 tbsp. mayo
1/2 tsp. salt
2 tsp. Italian seasoning
olive oil for sauté

2-3 eggs
2 c. seasoned panko flakes

1-1/2 c. cherry tomatoes
fresh thyme
olive oil

1/2 lb. prosciutto
1/2 lb. fresh mozzarella, sliced
6 tbsp. Giardiniera or 6 tbsp. mushroom bruschette

fresh basil - julienned
balsamic vinegar glaze
shaved parmesan
Directions:
Directions:
In a bowl, combine chicken, mayo, salt and Italian seasoning. Mix well.

In a pan, sauté lightly salted tomatoes with a sprig of thyme until tomatoes are blistered. Remove thyme and set aside.

Spread some foil large enough for the 6 tortillas. Put 1/6 of the chicken mixture on each tortilla and spread evenly very close to the edges.

Beat 2-3 eggs plus 1 tbsp. wter in a saucer. Pour onto a 6-8 inchh shallow bowl or plate.

On a 2-8 inch plate, add seasoned panko flakes to 1/4 inch deep.

In an 8" pan or larger, add olive oil and put over med-high heat. Bring to temp.

Take a tortilla and place in the egg mix, chicken side down. Move the tortilla to the panko's, chicken side down. Press lightly to get good adhesion.

Place tortilla chicken side down in the frying pan. Cook until nicely browned, then flip. Cook for a few more minutes until the tortilla side is toasted. At this point you could move to a cookie sheet in and oven at low if you need to serve everything together, or just do them one at a time and serve as prepared. In any case, add panko, egg or oil to the frying pan as needed as you complete the rest of the tortillas.

Assemble the tortilla

Put a tortilla on the serving plate. Spread 1 tbsp. Giardiniera (or mushroom), then add mozzarella, blistered tomatoes then prosciutto. Garnish with shave parmesan and a drizzle of balsamic vinegar glaze.
Number Of Servings:
Number Of Servings:
6

 

 

 

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