Quick cooking chicken cutlets make for a fast dinner. The variations are almost endless depending on the sauces and side dishes that you choose. I list ideas in the body of the post. For gluten-free, use coconut flour or use whole wheat flour for a golden crust. And make extra; cutlets make a great sandwich or topping for a green salad as lunch the next day.
1 1/2poundsbonelessabout 3/4 kilo, preferably organic, skinless chicken breast
Saltpepper and granulated garlic
about a 1/2 cup coconut flour or whole wheat flour
2tablespoonsolive oilcoconut oil or combination oil and unsalted butter
Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets. Place the palm of your hand gently but firmly on the chicken breast. Using a thin bladed, sharp knife (I use either a chef’s knife or a carving knife), slice the chicken breasts in equal halves horizontally, keeping your knife parallel to the cutting board.
Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
Heat a large saute or fry pan (about 11″-12″) over medium heat. Add olive oil or oil/butter combination. When it’s shimmering or bubbling and hot, add chicken cutlets, nicer side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white (cooked). Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little. Remove from the heat, top with sauce of choice if using, and enjoy.
See ideas in the body of the post on ideas for serving with Italian, Mexican, Greek or Indian flavors. Extra cutlets make great chicken sandwiches the next day or topping for a lunch salad. They hold well in the refrigerator and transport well for lunch at work or on the run.
Recipe from Chef Sally Cameron of AFoodCentricLife.com