Spicy Chicken Cutlets
|Paprika powder||1 Tablespoon|
|Onion powder||1 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Dried basil||1⁄4 Teaspoon, crumbled|
|Ground red cayenne pepper||1⁄8 Teaspoon (Adjust Quantity As Needed Per Taste)|
|Chicken cutlets||16 Ounce (4 Pieces, 4 Ounce Each)|
|Olive oil/Canola oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Canned low sodium tomato sauce||8 Ounce (1 Can)|
|Cider vinegar||1 Teaspoon|
|Salt||1⁄8 Teaspoon (Adjust Quantity As Needed Per Taste)|
1 On a sheet of wax paper, combine the paprika, onion powder, garlic salt, oregano, basil, and red pepper. Coat both sides of the cutlets with the mixture.
2 In a 12-inch nonstick skillet, heat the oil over moderately high heat. Add the cutlets and cook for 2 to 3 minutes or until lightly browned. Turn the cutlets over and cook 2 to 3 minutes more or until the juices run clear when the flesh is pricked with a fork. Transfer the cutlets to a serving platter and keep warm.
3 Add the tomato sauce, vinegar, and salt to the skillet and cook, stirring, for 2 minutesoruntil heated through. Pour the sauce over the cutlets.