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Crunchy Cutlets With Corn Salsa

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday

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