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1) Season chicken cutlets on both sides with
salt and pepper and set aside.
2) Whisk together mayonnaise and 1/4 cup
chimichurri in a large bowl. Reserve remaining
chimichurri. Add chicken cutlets to the mixture
and turn to coat. Cook immediately, or for
better flavor, transfer to a sealed container
and refrigerate for 4 to 24 hours.
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3) To cook in a skillet- Heat a large (12-inch)
cast-iron or nonstick skillet over medium-high
heat until a drop of water immediately balls up
and dances across the surface. Add chicken
cutlets in a single layer and cook, swirling
them and flipping them occasionally until
browned all over and just cooked through, about
4 minutes. Transfer chicken to a serving
platter. Spoon some of the remaining
chimichurri over the chicken and serve the rest
in a small bowl on the side.
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