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Asian Chicken Cutlets

June 2007
Asian Chicken Cutlets

by 3 people

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Feed your family a great dinner for under $10 with this good-deal meal.

Makes: 4 servings

Prep: 5 mins

Cook: 30 mins

  • 1 1 inch piece  fresh ginger, peeled
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup cilantro leaves
  • 3/4 cup plus 2 tablespoons peanut oil
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon honey
  • Salt and pepper
  • 1 1/2 pounds thin chicken cutlets
  • 1 cup jasmine or basmati rice, cooked
  1. Using a food processor, finely chop the ginger, parsley, mint and cilantro. Add 3/4 cup peanut oil, the vinegar, honey, 3/4 teaspoon salt and 1/4 teaspoon pepper and process until blended.
  2. In a grill pan, heat the remaining 2 tablespoons peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
  3. Spoon the rice into bowls and top with the chicken and dressing.
  • Kanu Chenin Blanc 2006 (South Africa)
Tip Side note
  • Serve with steamed fresh snow peas or sugar snap peas.