Crunchy Cutlets With Corn Salsa
|Egg||1 , beaten|
|Water||1 1⁄2 Tablespoon, 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||2 Tablespoon, divided|
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 pla