Cornmeal Chicken Saute - cooking recipe

Ingredients

6 halves boneless chicken breasts
1/4 c. flour
2 eggs
3/4 c. fine ground cornmeal
2 tsp. ground cumin
1 1/2 tsp. salt
1 1/2 tsp. cayenne pepper
1/2 c. oil (for frying)
sour cream
picante sauce

Preparation

Pound chicken to 1/2-inch thickness.
Place flour in plastic bag.
Beat eggs in shallow bowl or pie plate.
Combine cornmeal, cumin, salt and cayenne pepper in another pie plate.
Place chicken, 2 pieces at a time, in bag with flour and shake to coat. Remove chicken and dip in egg.
Roll in cornmeal mixture, pressing to coat.
Heat oil in a large skillet over medium-high heat.
Add chicken and cook until brown and cooked through.
Place on platter; top with sour cream and picante sauce.