This is my husband’s go-to chicken recipe. He can walk in the door from work at 7:00 and have it on the table by 7:25. I’m usually on side dish duty when this happens — and pretty much anything goes with this one. Sauteed zucchini, green salad, quinoa with caramelized onions. Try it out.
Heat about 2 tablespoons canola oil over medium-high heat in a large frying pan. Pound flat 4 chicken cutlets until they have an even thickness throughout. Dredge each cutlet in salted cornmeal, then add to the pan and cook through about 3 to 4 minutes a side. (You may need to add a little more oil before you flip over.) Remove the cutlets from the pan. Add half a finely chopped onion, 1/4 cup chicken broth, 2 tablespoons soy sauce, the juice of one juicy lime. Turn up heat and scrape the brown bits until sauce is slightly thickened and reduced by half, about 1 minutes. Spoon the sauce over the cutlets and garnish with fresh cilantro if you have it.