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Wok eggs, fried rice and hot Dry Noodles.
Curry spices and a lightly spicy mango-tomato relish infuse these quick-cooking chicken cutlets. We speed up the process by pounding the cutlets ¼ inch thick. We then seasoned them with garam masala, an aromatic Indian spice blend, before sautéing. The finished cutlets are paired with a mix of mangoes and cherry tomatoes brightened with ginger and jalapeño. If you prefer milder heat, remove the jalapeño seeds before mincing the chili. If you can't find cutlets, prepare your own from boneless, skinless chicken breasts that weigh about 7 ounces each. Remove the tenderloin from the breast using kitchen shears, saving for another use, such as chicken fingers. Use a sharp knife or the shears to trim away any fat. Place on a cutting board and lay a sheet of plastic wrap on top. Use a meat mallet or small, heavy skillet to gently but firmly pound the chicken to the proper thickness. To round out the meal, add steamed rice or a green salad.
12- to 14-ounce ripe mango, peeled, pitted and finely diced (about 1 cup)
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