Curried Chicken Cutlets
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Curried Chicken Cutlets
YIELD Makes 4 servings
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Dredging chicken with seasoned flour gives these cutlets a tasty, golden-brown coating. Bits of flour left in the skillet after cooking also help to thicken the piquant lemony sauce made right in the pan.
INGREDIENTS
| 4 | boneless skinless chicken breast halves |
| 1/2 | cup all-purpose flour |
| 1 | teaspoon salt |
| 1 | teaspoon ground red pepper |
| 1 | tablespoon curry powder |
| 2 | red bell peppers, cut lengthwise into 1/4-inch-thick slices |
| 1 | teaspoon olive oil |
| 1/4 | cup lemon juice |
| 1/4 | cup finely chopped fresh cilantro |
PREPARATION:
- Pound chicken breasts to 1/4-inch thickness between 2 pieces of plastic wrap with flat side of meat mallet or rolling pin.
- Combine flour, salt, ground red pepper and curry powder in shallow bowl. Dip chicken cutlets in flour mixture to coat both sides well; shake off excess flour.
- Generously spray nonstick skillet with nonstick cooking spray; heat over medium heat. Add 2 chicken cutlets; cook 3 to 4 minutes per side. Transfer to warm plate; cover and set aside. Repeat with remaining chicken.
- Add bell peppers and olive oil to skillet; cook and stir 5 minutes or until peppers are tender. Stir in lemon juice and cilantro; heat through. Pour sauce over chicken cutlets. Garnish with kale and fresh marjoram, if desired.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cutlet with about 1/2 cup sauce |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Cholesterol | 73 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 18 % |
| Calories | 230 |
| Protein | 29 g |
| Sodium | 599 mg |
DIETARY EXCHANGE:
| Meat | 3 |
| Starch | 1 |
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