Crunchy Cutlets With Corn Salsa
|Egg||1 , beaten|
|Water||17 Tablespoon (1 Tablespoon Plus 1 Cup, Divided)|
|Boneless, skinless chicken breast halves||1 Pound, pounded to 1/4 inch thickness|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Olive oil/Vegetable oil||7 1⁄2 Teaspoon (2 Tablespoons Plus 1 1/2 Teaspoons, Divided)|
|Green onions||2 , sliced|
|Red bell pepper||1 Large, diced|
|Frozen whole kernel corn||10 Ounce (1 Package)|
|Golden onion soup mix/Golden herb with lemon soup mix||2 1⁄4 Ounce (1 Envelope Lipton Recipe Secrets)|
|Chopped fresh cilantro||2 Tablespoon|
In small bowl, beat egg with 1 tablespoon water.
Dip chicken in egg, then cornmeal combined with salt.
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat and cook 1/2 of the chicken 4 minutes or until done, turning once.
Remove chicken to platter; keep warm.
Repeat with remaining chicken and 1 tablespoon oil.
Wipe out skillet.
Heat remaining 1 1/2 teaspoons oil in skillet over medium heat and cook green onions and red pepper 1 minute, stirring constantly.
Add corn and golden onion soup mix blended with remaining 1 cup water.
Bring to a boil over high heat.
Reduce heat to low and simmer 7 minutes or until vegetables are tender and liquid is thickened.
Stir in cilantro.
To serve, spoon corn salsa over chicken.