Instructions: On a large plate, combine flour, cornmeal, cumin, salt and cayenne pepper.

Dip cutlets into mixture, coating both sides well. In a large non-stick skillet over medium heat, saute coated cutlets in oil for 5 to 6 minutes per side, until outside is golden brown and inside is no longer pink.

Remove cutlets and serve with salsa.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.