Mexican Chicken Cutlets

READY IN: 20mins
Recipe by Sandy in Oklahoma

These are very nice with a side of spanish rice and some sliced tomatoes and avocados. We sometimes have them on toasted buns with monterey jack cheese for really good sandwich.

Top Review by ColoradoCookin'

AWESOME! fast, simple and tastes great. Served it with spanish rice for a great finish.

Ingredients Nutrition

Directions

  1. Pound chicken between wax paper to 1/4 inch thick. In small cup, combine chili powder, salt, cumin, and cayenne. Sprinkle over both sides of chicken.
  2. In large skillet, heat oil over medium-high heat. Cook chicken 2 to 3 minutes per side, until cooked through; set aside.
  3. Combine mayonnaise, lime peel, salsa and pepper.
  4. Serve mayonnaise mixture on the side as a dipping sauce for the cutlets.

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