Mexican Chicken Cutlets

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts, small
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cumin
• 1⁄8 teaspoon cayenne
• 1  tablespoon  vegetable oil
• 1⁄3 cup mayonnaise
• 3⁄4 teaspoon lime zest
• 2  tablespoons chunky salsa
• 1⁄8 teaspoon fresh ground pepper

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.