Chicken Cutlets Marinated in Lime Juice

Chuletas de Pollo al Limón

Preparation info
  • Makes


    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

I first tasted this light but winning dish at La Troje restaurant in Orizaba. As you doubtless know by now, soy and Maggi sauce are as Mexican as chutney is English. Serve with Pilaf-Style White Rice.


  • 4 skinless, boneless chicken cutlets (about 1 pound in all), pounded to ¼-inch thickness
  • Juice of 2 limes


Place the chicken in a bowl or shallow dish, add the lime juice, soy sauce, and Maggi sauce, and turn to moisten evenly with the marinade. Cover the dish and refrigerate for 1 hour, turning the chicken occasionally.

Remove the chicken from the marinade, drain well, and blot dry with paper towels. Reserve the marinade.

In a skillet large enough to hold the cutlets in one layer, h