This simple dinner dish is made with an interesting combination of spices to create an uncommon, atypical chicken dish to please the whole family. Though it does have several spices and ingredients, it’s quite simple to put together in a short time and the result is well worth treading into potentially new territory for what could result in your new favorite stand by.
It’s spicy but not hot, and best served plated rather than as finger food, though you could alter it to suit. Get ready for justified praise.
Serves 4 adults
4 chicken breasts, sliced in half lengthwise or pounded thin
2/3 c flour
1/2 t garlic powder
1/2 t cumin
1/2 t chili powder
1/2 t salt
1/8 – 1/4 t cayenne, depending on your taste
3/4 c cornmeal
2 – 3 T EVOO
1 – 2 T butter
4 slices Muenster cheese
1 avocado, thinly sliced — optional
- Mix the flour and all the spices in a wide, low-edged bowl or deep plate and set aside. Put the eggs into a separate bowl, beat well, and set aside. Line a large platter with parchment paper or waxed paper.
- Pound or slice the chicken breasts into thin individual portion-sized pieces. You should end up with about 8 “cutlets.”
- Piece by piece, dip the chicken cutlets first into the beaten eggs, letting the excess egg drip back into the bowl. Then roll the egged cutlet in the flour mixture, turning to coat well on both sides. Place each prepared cutlet on the waxed paper-lined platter and refrigerate about 30 minutes.
- Put a large skillet over medium-heat and add the EVOO and butter. When the oil-butter is hot, place the prepared cutlets into the pan, frying on both sides until chicken is thoroughly cooked, at least 2 minutes per side, depending on the thickness of the meat. If you cannot cook all the cutlets at once, keep the finished chicken pieces warm in a 250 degree oven until all chicken is cooked.
- As each piece finishes cooking, lay a slice of Muenster cheese over it and allow the hot cutlet to melt the cheese.
- Remove the waxed paper from the platter you used to refrigerate the chicken pieces. Arrange the cheese-topped chicken on the platter, overlapping the pieces slightly as needed.
Garnish with sliced avocado if you like, and serve with salsa as a sauce or dip. Enjoy!
Salsa for Spicy Chicken
1 c chopped tomatoes, preferably fresh
1/4 c finely chopped sweet onion or shallots
1/4 c finely chopped green pepper
1 – 2 T finely chopped cilantro
1 clove garlic, minced
1 – 2 T jalapeno pepper, minced
1 T red wine vinegar
1 T lime juice
1 T EVOO
Mix everything in a bowl and refrigerate. Serve cold.