CAJUN CHICKEN CUTLET SANDWICH
Makes 4 servings
Spicy chicken cutlets, mellowed by
lemon mayonnaies and crisp lettuce.
1/2 cup mayonnaise
1 tablespoon chopped fresh parsley
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cumin
1/4 teaspoon paprika
1/8 teaspoon ground red pepper
4 chicken cutlets, about 1/2 inch thick
3 tablespoons butter or margarine, melted
8 slices (1/2") Italian bread from a large round loaf, toasted
4 lettuce leaves
8 thin slices red onion

Mix mayonnaise, parsley, lemon juice and peel in a small bowl.
Mix salt, pepper, cumin, paprika and red pepper in a shallow
bowl. Add chicken cutlets to spice mixture; turn to coat, then
brush both sides with melted butter. Place in a single layer
on wax paper.

Heat a well-seasoned large cast iron skillet over medium-high
heat just to smoking. Add half the cutlets and sauté
just til cooked through, 1 1/2 to 2 1/2 minutes per side.
Transfer to a plate and cover to keep warm. Repeat with
remaining cutlets.

Spread 1 tablespoon lemon mayonnaise over each slice of bread.
second slice of bread. Serve with potato salad. 1