Cornmeal Crusted Chicken Cutlets with Salsa Mayonna

Name: Cornmeal Crusted Chicken Cutlets with Salsa Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts, halved; 3 tablespoons lime juice; 3 tablespoons olive oil, plus 2 tablespoons olive oil; 1 clove garlic, minced; 1 teaspoon ground cumin; Salt and freshly ground black pepper; 1 cup yellow medium grind cornmeal; 1/4 teaspoon cayenne; 1 tablespoon butter; Salsa Mayonnaise, recipe follows; Cilantro sprigs, for garnish; 1/2 cup mayonnaise; 1/4 cup store-bought salsa, drained; Lemon juice; Salt and freshly ground black pepper

Servings: persons

2 boneless, skinless chicken breasts, halved
3 tablespoons lime juice
3 tablespoons olive oil, plus 2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 cup yellow medium grind cornmeal
1/4 teaspoon cayenne
1 tablespoon butter
Salsa Mayonnaise, recipe follows
Cilantro sprigs, for garnish
1/2 cup mayonnaise
1/4 cup store-bought salsa, drained
Lemon juice
Salt and freshly ground black pepper

1
With mallet or pounder pound chicken breasts to 1/4-inch thickness between sheets of plastic wrap.
2
In a resealable plastic bag combine lime, 3 tablespoons oil, garlic, cumin, salt, and pepper.
3
Add pounded chicken, press out air and marinate for 15 to 30 minutes.
4
Remove chicken from marinade and pat dry.
5
In shallow dish combine cornmeal, cayenne, salt, and pepper.
6
Press chicken into cornmeal mixture, coating both sides.
7
In a large skillet or 2 medium skillets the butter and remaining 2 tablespoons oil until foam subsides, add the chicken cutlets and cook for 2 to 3 minutes on each side.
8
Remove from skillet.
9
Top each cutlet with 2 tablespoons Salsa Mayonnaise.
10
Garnish with cilantro.
11
Stir all ingredients together in a bowl.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 boneless, skinless chicken breasts, halved, 3 tablespoons lime juice, 3 tablespoons olive oil, plus 2 tablespoons olive oil, 1 clove garlic, minced, and more.

Yes, Cornmeal Crusted Chicken Cutlets with Salsa Mayonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cornmeal Crusted Chicken Cutlets with Salsa Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions