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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.




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


  • 2

    tablespoons soy sauce, divided

  • 4

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


  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.
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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