Asian Chicken Cutlets

Asian Chicken Cutlets
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

Spoon the rice into bowls and top with the chicken and dressing.