Sunday, December 16, 2007


1/2 c. mayonnaise
1 tbsp. chopped fresh parsley
1 tsp. fresh lemon juice
1/2 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. cumin
1/4 tsp. paprika
1/8 tsp. ground red pepper
4 chicken cutlets, about 1/2" thick
3 tbsp. butter or margarine, melted
8 slices, about 1/2" thick, Italian
bread from lg. round loaf, toasted
4 lettuce leaves
8 thin slices red onion
Mix mayonnaise, parsley and lemon juice and peel in small bowl. Mix salt,
pepper, cumin, paprika and red pepper in wide shallow bowl. Add chicken cutlets to spice mixture; turn to coat, then brush both sides with melted butter. Place in
single layer on wax paper. Heat well seasoned large cast iron skillet over
medium high heat just to smoking. Add half the cutlets and saute just until
cooked through, 1 1/2-2 1/2 minutes per side. Transfer to plate and cover to
keep warm. Repeat with remaining cutlets. Spread 1 tablespoon lemon
mayonnaise over each slice bread; top 4 with lettuce leaf, 2 slices onion, chicken
cutlet and second slice bread. Serve with potato salad.

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