juice of 2 limes
3 tablespoons fresh cilantro, coarsely chopped
4 chicken cutlets (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (8-oz) container Deli cilantro/jalapeño hummus
3/4 cup panko bread crumbs
3 tablespoons canola oil
1 tablespoon water
- Squeeze limes for juice (3 tablespoons).
- Chop cilantro.
- Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 tablespoon for each cutlet). Place panko in shallow dish. Dip chicken into panko (coating both sides). Wash hands.
- Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes each side or until 165°F.
- Combine remaining 1/2 cup hummus with cilantro, lime juice, and water; drizzle sauce over chicken. Serve.