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 | ||
| 2 green oni | ||
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 pla
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 pla
Chef
