Cornmeal Crusted Chicken Cutlets With Salsa Mayonnaise

Recipe By: SARA'S SECRETS with Sara Moulton - (Show # SS-1B0
Serving Size: 4
Categories: Poultry, Main Dish, Chicken

2 boneless skinless chicken breasts ; halved
3 tablespoon lime juice
5 tablespoon olive oil ; divided
1 garlic clove ; minced
1 teaspoon ground cumin
Salt ; to taste
Freshly-ground black pepper ; to taste
1 cup yellow medium-grind cornmeal
1/4 teaspoon cayenne
1 tablespoon butter
~~ === SALSA MAYONNAISE === ~~
1/2 cup mayonnaise
1/4 cup store-bought salsa ; drained
Lemon juice ; to taste
Salt ; to taste
Freshly-ground black pepper ; to taste
Cilantro sprigs ; for garnish

With mallet or pounder pound chicken breasts to 1/4-inch thickness
between sheets of plastic wrap.
In a resealable plastic bag combine lime, 3 tablespoons of the oil,
garlic, cumin, salt, and pepper. Add pounded chicken, press out air
and marinate for 15 to 30 minutes.
Remove chicken from marinade and pat dry. In shallow dish combine
cornmeal, cayenne, salt, and pepper. Press chicken into cornmeal
mixture, coating both sides.
In a large skillet or 2 medium skillets heat the butter and remaining
2 tablespoons oil until foam subsides, add the chicken cutlets and
cook for 2 to 3 minutes on each side. Remove from skillet. Top each
cutlet with 2 tablespoons Salsa Mayonnaise. Garnish with cilantro.

Salsa Mayonnaise: Stir all ingredients together in a bowl. (Makes
3/4 cup)

This recipe yields 4 servings.

Formatted by Joe Comiskey -


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