Recipe courtesy of Gourmet Magazine
Save Recipe Print
40 min
20 min
20 min
4 servings


Salsa Mayonnaise:


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

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Breaded Chicken Cutlets

Recipe courtesy of Food Network Kitchen

Quick Crispy Chicken Cutlets

Recipe courtesy of Jamie Deen

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Cajun Cornmeal Crusted Chicken

Recipe courtesy of Food Network Kitchen

Almond Crusted Chicken Cutlets with Scallion Beurre Blanc

Recipe courtesy of Rachael Ray

Pretzel-Crusted Turkey Cutlets

Recipe courtesy of Food Network Kitchen

Parmesan-Crusted Pork Loin Cutlets

Recipe courtesy of Melissa d'Arabian

Cornmeal-Crusted Trout

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories