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 Tbsp  lime juice
5 Tbsp  olive oil ; divided
1   garlic clove ; minced
1 tsp  ground cumin
  salt ; to taste
  freshlyground black pepper ; to taste
1 cup  yellow medium-grind cornmeal
1/4 tsp  cayenne
1 Tbsp  butter
  salsa mayonnaise === ~~
1/2 cup  mayonnaise
1/4 cup  store-bought salsa ; drained
  lemon juice ; to taste
  salt ; to taste
  freshlyground 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 - jcomis...@krypto.net 
 
 
-- 
(ID: 1901) Mirror: rec.food.recipes: Sun, Jul 24, 2005


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