MEXICAN CHICKEN CUTLETS
These are very nice with a side of spanish rice and some sliced tomatoes and avocados. We sometimes have them on toasted buns with monterey jack cheese for really good sandwich.
Provided by Sandy in Oklahoma
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken between wax paper to 1/4 inch thick. In small cup, combine chili powder, salt, cumin, and cayenne. Sprinkle over both sides of chicken.
- In large skillet, heat oil over medium-high heat. Cook chicken 2 to 3 minutes per side, until cooked through; set aside.
- Combine mayonnaise, lime peel, salsa and pepper.
- Serve mayonnaise mixture on the side as a dipping sauce for the cutlets.
Nutrition Facts : Calories 240.2, Fat 11.5, SaturatedFat 1.8, Cholesterol 73.5, Sodium 414.2, Carbohydrate 5.5, Fiber 0.3, Sugar 1.5, Protein 27.6
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