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Crunchy Cutlets With Corn Salsa Recipe
|Egg||1 , beaten|
|Water||17 Tablespoon (1 Tablespoon Plus 1 Cup, Divided)|
|Boneless, skinless chicken breast halves||1 Pound, pounded to 1/4 inch thickness|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Olive oil/Vegetable oil||7 1⁄2 Teaspoon (2 Tablespoons Plus 1 1/2 Teaspoons, Divided)|
|Green onions||2 , sliced|
|Red bell pepper||1 Large, diced|
|Frozen whole kernel corn||10 Ounce (1 Package)|
|Golden onion soup mix/Golden herb with lemon soup mix||2 1⁄4 Ounce (1 Envelope Lipton Recipe Secrets)|
|Chopped fresh cilantro||2 Tablespoon|
Serving size: Complete recipe
Calories 1803 Calories from Fat 497
% Daily Value*
Total Fat 56 g85.5%
Saturated Fat 8.7 g43.7%
Trans Fat 0.1 g
Cholesterol 474.6 mg
Sodium 6514.9 mg271.5%
Total Carbohydrates 187 g62.2%
Dietary Fiber 21.2 g84.8%
Sugars 19 g
Protein 134 g267.3%
Vitamin A 159.1% Vitamin C 313.5%
Calcium 22.6% Iron 58.2%
*Based on a 2000 Calorie diet
Dip chicken in egg, then cornmeal combined with salt.
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat and cook 1/2 of the chicken 4 minutes or until done, turning once.
Remove chicken to platter; keep warm.
Repeat with remaining chicken and 1 tablespoon oil.
Wipe out skillet.
Heat remaining 1 1/2 teaspoons oil in skillet over medium heat and cook green onions and red pepper 1 minute, stirring constantly.
Add corn and golden onion soup mix blended with remaining 1 cup water.
Bring to a boil over high heat.
Reduce heat to low and simmer 7 minutes or until vegetables are tender and liquid is thickened.
Stir in cilantro.
To serve, spoon corn salsa over chicken.