Curried Chicken Cutlets
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.
Makes 4 servings
|4||boneless skinless chicken breast halves|
|1/2||cup all-purpose flour|
|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|
- 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.
|Serving Size:||1 cutlet with about 1/2 cup sauce|
|Calories from Fat||18 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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