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Crunchy Cutlets With Corn Salsa

American.foodie's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Olive oil/Vegetable oil 2 Tablespoon, divided
  Green onions 2
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 pla

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Corn

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1133 Calories from Fat 387

% Daily Value*

Total Fat 43 g66.6%

Saturated Fat 7.2 g36%

Trans Fat 0.1 g

Cholesterol 474.6 mg158.2%

Sodium 1361.8 mg56.7%

Total Carbohydrates 63 g20.9%

Dietary Fiber 6.1 g24.5%

Sugars 0.9 g

Protein 117 g233.5%

Vitamin A 26% Vitamin C 27.3%

Calcium 9.2% Iron 41.5%

*Based on a 2000 Calorie diet

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Crunchy Cutlets With Corn Salsa Recipe