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Milk Street Recipe

Chicken Cutlets with Garlic, Chilies and Peanuts

35 minutes

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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.

4

Servings

Tip

Don't use cooking sherry, as it contains added salt and may result in an overseasoned sauce. If you're cooking on a gas burner, make sure to remove the skillet from the heat before adding the sherry so it won't flame up.

35 minutes

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.
Reviews
Tracey M.

I enjoyed the flavors of this. I cut up the chicken into bite-sized pieces instead of leaving them as cutlets. I was also a bit more generous with the soy sauce that was used to marinate the chicken. I served it over rice. It’s an easy dish and comes together quickly.

Kimberly H.

This is a very well balanced recipe. I’ve made it both with breasts and thighs, and it works very well. I also like that it is relatively quick, so something super tasty to make during the week.


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