Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chicken Cutlets with Garlic, Chilies and Peanuts
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.
tablespoons soy sauce, divided
5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial