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In a large saucepan over medium-high heat, toast the guajillo chiles until fragrant. Remove to a plate.
In the same saucepan over high heat, cook the tomatoes and onion until scorched and charred.
Add the olive oil, garlic, and chile de árbol. Deglaze with the water, then add the oregano and bouillon seasoning. Cover and simmer for 30 minutes.
Meanwhile, prepare the chicken: Pound the chicken between plastic wrap with the smooth side of a meat tenderizer to a ½-inch thickness.
Heat 1-inch neutral oil in a large pan to 350°F (180°C). Preheat the oven broiler. Place a wire rack onto a baking sheet.
Add flour to a shallow bowl, Whisked eggs and hot sauce in a second shallow bowl. And panko, bread crumbs, ¼ cup Cotija, and oregano in a third shallow bowl. Season each bowl with salt and pepper.
Dredge the chicken in the flour, dip in the egg, and press into the bread crumbs until evenly coated.
Fry until golden brown and crispy. Transfer to the prepared baking sheet.
Blend the marinara with a hand blender until smooth. Ladle over each cutlet, sprinkle with Cotija, and top with the Oaxaca cheese.
Broil the chicken until the cheese is melted.
Plate over salsa and top with Cotija, cilantro, and lime. Enjoy!
https://www.theemoodyfoody.com/recipe/guajillo-chicken-parm