Recipe courtesy of Gourmet Magazine

Cornmeal Crusted Chicken Cutlets with Salsa Mayonnaise

  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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


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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