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Milk Street Recipe

Chicken Cutlets with Garlic, Chilies and Peanuts

35 minutes

This quick sauté of chicken cutlets with an Asian-inflected pan sauce was inspired by a recipe in “Searing Inspiration” by Susan Volland. Garlic, ginger and red pepper flakes season a sherry-based sauce, while butter stirred in at the end rounds out the flavors. Fragrant jasmine rice is the perfect accompaniment.

Ingredients
  • 2

    tablespoons soy sauce, divided

  • 4

    5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness

Directions
  1. 01
    In a medium bowl, combine 1 tablespoon soy sauce and the chicken, turning to coat. Let stand for 10 minutes. Pat the cutlets dry with paper towels, then season with pepper.

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