Crunchy Cutlets With Corn Salsa Recipe
Ingredients
| Egg | 1 , beaten | |
| 1 tablespoon plus 1 cup water, divided | ||
| 1 pound boneless skinless chicken breast halves, pounded to 1/4 inch thickness | ||
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 2 tablespoons plus 1 1/2 teaspoons olive or vegetable oil, divided | ||
| Green onions | 2 , sliced | |
| Red bell pepper | 1 Large, diced | |
| Whole kernel corn package | 1 , frozen | |
| 1 envelope Lipton Recipe Secrets Golden Onion or Golden Herb with Lemon Soup Mix | ||
| Cilantro | 2 Tablespoon, chopped | |
Directions
In small bowl, beat egg with 1 tablespoon water.
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.
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.
Chef
