Tortilla Chicken with Salsa Verde

Coat the chicken with the egg white. Combine the panko and crushed chips. Dip/press chicken into the panko mixture until well-coated. Fry the chicken in 1–2 tablespoons oil over medium-high heat, about 2–3 minutes on each side.

When the outside is nice and golden brown, transfer to the oven and bake for 15–25 minutes at 400ºF (depending on the size and temperature of your chicken breasts).

Combine avocado, 1/2 cup salsa verde, cilantro, and oil (if needed) in a food processor to make a cilantro sauce.

Add the cheese; return to the oven for a few minutes until melted.

Spoon half of the remaining salsa verde on each plate. Place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top! ¡Que bueno!