Mexican Chicken Cutlets

Name: Mexican Chicken Cutlets
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
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

(1)

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.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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