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A vibrant pressure cooker chicken recipe combining crispy, juicy cutlets with creamy avocado, spicy pepperjack cheese, and smoky poblano peppers for a delicious Tex-Mex flavor experience.
Ingredients
Main ingredients
- 4 chicken cutlets about 1 lb, pounded thin
- ½ cup all-purpose flour seasoned with kosher salt and pepper for dredging
- 1 large egg beaten
- 10 crackers Ritz crackers crushed
- ½ cup Panko
- ¼ cup Parmigiana-Reggiano cheese freshly grated
- 2 pinches kosher salt
- 2 pinches fresh cracked black pepper
- ½ cup extra virgin olive oil for frying
- 1 avocado pit and peel removed, sliced
- 4 slices pepperjack cheese to melt on top
- 2 poblano peppers sliced thin
Instructions
Instructions
- Preheat your oven to 375°F to warm crostini once the chicken is done.
- Place chicken cutlets between two sheets of plastic wrap and pound them even so they cook right under pressure.
- Season the flour with salt and pepper. Dredge each cutlet in flour mix, shaking off the extra so it’s not too thick.
- Beat the egg and prepare a breadcrumb mixture with crushed Ritz crackers, Panko, and Parmigiana-Reggiano cheese.
- Dip each flour-coated cutlet into the egg, then press into the crumb mixture to coat evenly.
- Heat extra virgin olive oil in a skillet on medium-high heat and fry chicken until golden brown, about 3-4 minutes each side.
- Put browned chicken on a baking sheet. Top each piece with avocado slices and a slice of pepperjack cheese.
- Broil chicken in oven for 2-3 minutes to melt cheese and warm avocado.
- Slice poblano peppers thin and cook separately to serve as a fresh side or topping.
- Ensure the pressure cooker sealing ring is in place before starting the cooking process.
- After frying, do a quick release of pressure to keep chicken juicy and tender. Serve on crostini spread with sun-dried tomato tapenade and herbed goat cheese.
Notes
Serve this crispy and juicy pressure cooker chicken warm with crostini and your favorite toppings for a cozy Tex-Mex meal your family will love.