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1
Make sure your chicken cutlets are thin and even in thickness.
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2
Mix together cumin, chili powder, oregano salt and pepper.
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3
Lightly dust both sides of the cutlets with the spice mix.Lightly dust both sides of the cutlets with the Latin spice mix.
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4
Preheat a large sized saute pan over medium high heat.
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5
Add 1 tablespoon canola oil to preheated saute pan.
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6
Add the spiced cutlets to the pan carefully without crowding the pan.
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7
Cook chicken for 2 to 3 minutes per side.
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8
The chicken should be golden brown and cooked completely through.
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9
Insert a internal cooking thermometer into the chicken cutlet, it should read 165 degrees for correct doneness.
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10
Remove from pan and let cool slightly.
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11
Turn the heat on the pan down to medium low.
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12
Add 1/2 cup of water to pan and stir to remove any bits of flavor from the bottom of the pan.
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13
Reduce the water in the pan by half (this should only take a minute or so).
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14
Add lime juice to the pan and continue to stir.
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15
Add the butter to the pan sauce while stirring constantly.
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16
The butter should blend with the pan sauce to form a thicker pan sauce.
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17
After the butter is combined to make the sauce, remove from heat and add cilantro.
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18
Taste pan sauce and adjust seasoning with salt and pepper.
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19
Serve the chicken with rice and fresh vegetables for a complete meal.
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20
Spoon the pan sauce over the chicken.
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21
Garnish with extra cilantro and lime wedges.
