Cornmeal Crusted Chicken Cutlets with Salsa Mayonnaise

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 boneless, skinless chicken breasts, halved
  • 3 tablespoons lime juice
  • 3 tablespoons olive oil, plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1 cup yellow medium grind cornmeal
  • 1/4 teaspoon cayenne
  • 1 tablespoon butter
  • Salsa Mayonnaise, recipe follows
  • Cilantro sprigs, for garnish
  • Salsa Mayonnaise:
  • 1/2 cup mayonnaise
  • 1/4 cup store-bought salsa, drained
  • Lemon juice
  • Salt and freshly ground black pepper
Directions
  • 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 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 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.

  • Yield: 3/4 cup


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