Crunchy Cutlets with Corn Salsa

Crunchy Cutlets with Corn Salsa Recipe

Makes : 4 servings Preparation Time10 minsCooking Time25 mins
Ingredients List
  1. 1 egg, beaten with 1 Tbsp. water
  2. 1 cup water
  3. 1 lb. boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  4. 1/2 cup yellow cornmeal
  5. 3 1/2 Tbsp. vegetable oil, divided
  6. 2 green onions, sliced (about 3/4 cup)
  7. 1 large red bell pepper
  8. 1 box (10 oz.) frozen whole kernel corn, partially thawed
  9. 1 envelope Lipton® Recipe Secrets® Golden Onion Soup Mix
  10. 2 Tbsp. chopped fresh cilantro (optional)
Nutritional Information
Amount Per per serving


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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.