Latin Style Chicken Milanese

1 package chicken cutlets
1 c. salsa
2 tsp. cumin, separated
1 egg
1/3 c. milk
1 c. flour
1 c. plain bread crumbs
canola oil

rice, avocado and plantain for serving (optional)

*Put salsa and 1 tsp cumin into a blender and puree together.  
*Pound chicken cutlets extra thin, then marinate in salsa puree, refrigerated, for at least 1 hour and as long as overnight.
*Allow chicken to come to room temperature as you set up your "assembly line."  Place flour in 1 plate, season with salt, pepper and remaining tsp. cumin.  Bread crumbs in a separate plate, and combine egg and milk in a large shallow bowl.  Pour enough oil into a large deep skillet to cover the bottom and heat over medium heat.
*Pat chicken dry with paper towels.
*Working one piece at a time, dip chicken in egg mixture, then dredge in flour, then again in the eggs and finally in the breadcrumbs.  Place the coated chicken into the pan and fry until bread crumbs are crispy and golden brown. Drain chicken cutlets on paper towel.
*When done, serve each cutlet over rice with fresh avocado, extra salsa and some fried plantains.