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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:
20mins
Serves:
Units:

ingredients

directions

  • 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.
  • In large skillet, heat oil over medium-high heat. Cook chicken 2 to 3 minutes per side, until cooked through; set aside.
  • Combine mayonnaise, lime peel, salsa and pepper.
  • Serve mayonnaise mixture on the side as a dipping sauce for the cutlets.
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RECIPE MADE WITH LOVE BY

@Sandy in Oklahoma
Contributor
@Sandy in Oklahoma
Contributor
"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."
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  1. ColoradoCookin
    AWESOME! fast, simple and tastes great. Served it with spanish rice for a great finish.
    Reply
  2. 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.
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