Cornmeal Crusted Chicken Cutlets With Salsa Mayonnaise Recipe
Servings: 4
Ingredients
- 2 x boneless skinless chicken breasts halved
- 3 Tbsp. lime juice
- 5 Tbsp. extra virgin olive oil divided
- 1 x garlic clove chopped
- 1 tsp grnd cumin Salt to taste Freshly-grnd black pepper to taste
- 1 c. yellow medium-grind cornmeal
- 1/4 tsp cayenne
- 1 Tbsp. butter
- 1/2 c. mayonnaise
- 1/4 c. store-bought salsa liquid removed Lemon juice to taste Salt to taste Freshly-grnd black pepper to taste Cilantro sprigs for garnish
Directions
- With mallet or possibly pounder lb. chicken breasts to 1/4-inch thickness between sheets of plastic wrap.
- In a resealable plastic bag combine lime, 3 Tbsp. of the oil, garlic, cumin, salt, and pepper. Add in pounded chicken, press out air and marinate for 15 to 30 min.
- Remove chicken from marinade and pat dry. In shallow dish combine cornmeal, cayenne, salt, and pepper. Press chicken into cornmeal mix, coating both sides.
- In a large skillet or possibly 2 medium skillets heat the butter and remaining 2 Tbsp. oil till foam subsides, add in the chicken cutlets and cook for 2 to 3 min on each side. Remove from skillet. Top each cutlet with 2 Tbsp. Salsa Mayonnaise. Garnish with cilantro.
- Salsa Mayonnaise: Stir all ingredients together in a bowl. (Makes 3/4 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 410 | |
| Calories from Fat 383 | 93% |
| Total Fat 43.31g | 54% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 181mg | 8% |
| Potassium 82mg | 2% |
| Total Carbs 1.33g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.3g | 0% |
| Protein 5.46g | 9% |
