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Receta Cornmeal Crusted Chicken Cutlets With Salsa Mayonnaise
by Global Cookbook

Cornmeal Crusted Chicken Cutlets With Salsa Mayonnaise
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Ingredientes

  • 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

Direcciones

  1. With mallet or possibly pounder lb. chicken breasts to 1/4-inch thickness between sheets of plastic wrap.
  2. 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.
  3. Remove chicken from marinade and pat dry. In shallow dish combine cornmeal, cayenne, salt, and pepper. Press chicken into cornmeal mix, coating both sides.
  4. 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.
  5. Salsa Mayonnaise: Stir all ingredients together in a bowl. (Makes 3/4 c.)
  6. This recipe yields 4 servings.