Chicken cutlets with fried shishito peppers
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 436, total fat 22 G., saturated fats 9 G., proteins 47 G., carbohydrates 12 G., fiber 4 G., cholesterol 152 mg, sodium 996 mg, sugar 6 G.
Calories 436, total fat 22 G., saturated fats 9 G., proteins 47 G., carbohydrates 12 G., fiber 4 G., cholesterol 152 mg, sodium 996 mg, sugar 6 G.
Green shishito peppers have a mild flavor with a slightly spicy note and are served in Asia as a side dish or appetizer. Tossed with brown butter and Parmesan, shishitos are a great accompaniment to simple roast chicken. In this recipe, both the peppers and chicken tenders are grilled in the oven. The whole thing takes literally 20 minutes. A great idea for a quick midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 thin chicken breast chops (about 700 g)
- 2 tablespoons unsalted butter
- 220 g shishito peppers (about 6 cups)
- 0.5 cup finely grated Parmesan + shaved Parmesan for serving
- 1 tsp freshly squeezed lemon juice + lemon wedges for serving
- 2 tbsp. l. olive oil
- Vegetable oil for frying
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Cooking the dish according to the recipe:
- Preheat oven to grill mode, positioning the rack 10 cm from the heating element.
- In a small saucepan over medium heat, melt the butter, swirling the pan occasionally, until light brown spots appear and the butter gives off a nutty aroma, about 5 minutes. Pour the butter into a large heatproof bowl, scraping up any brown specks from the bottom of the pan.
- Place the shishito peppers in a single layer on a rimmed baking sheet. Grill the peppers, shaking the pan occasionally, until lightly blistered and just beginning to soften, 3-5 minutes. Transfer to a bowl with the brown butter. Add the grated Parmesan cheese, lemon juice, salt, and freshly ground black pepper, and toss lightly.
- Spray a second rimmed baking sheet with olive oil. Arrange the chicken cutlets in a single layer. Season both sides with salt and black pepper. Drizzle the cutlets with 2 tablespoons of olive oil. Cook until cooked through, 3-4 minutes. Divide the chicken and peppers among four plates. Sprinkle with shaved Parmesan and serve with lemon wedges.
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