Crunchy Cutlets with Corn Salsa

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 25 min


  • 1 egg, beaten with 1 Tbsp. water
  • 1 cup water
  • 1 lb. boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • 1/2 cup yellow cornmeal
  • 3 1/2 Tbsp. vegetable oil, divided
  • 2 green onions, sliced (about 3/4 cup)
  • 1 large red bell pepper
  • 1 box (10 oz.) frozen whole kernel corn, partially thawed
  • 1 envelope Lipton® Recipe Secrets® Golden Onion Soup Mix
  • 2 Tbsp. chopped fresh cilantro (optional)


  1. Beat egg with 1 tablespoon water in small bowl. Dip chicken in egg, then cornmeal.
  2. Heat 1 tablespoon oil in large skillet over medium-high heat and cook 1/2 of the chicken, turning once, 4 minutes or until chicken is thoroughly cooked. Remove chicken to platter; keep warm. Repeat with remaining chicken and 1 tablespoon oil. Wipe skillet with paper towels.
  3. Heat remaining 1-1/2 tablespoons oil in skillet over medium heat and cook green onions and red pepper 1 minute, stirring constantly. Stir in corn and Lipton® Recipe Secrets® Golden Onion Soup Mix blended with remaining 1 cup water. Bring to a boil over high heat. Reduce heat to low and simmer 7 minutes or until vegetables are tender and liquid is thickened. Stir in cilantro. To serve, spoon corn salsa over chicken.
Nutritional Information

Nutritional Information

Serving Size per serving
Amount Pe rServing
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g