Chicken cutlets
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 211, total fat 8 G., saturated fats G., proteins 30 G., carbohydrates 2 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 211, total fat 8 G., saturated fats G., proteins 30 G., carbohydrates 2 G., fiber G., cholesterol mg, sodium mg, sugar G.
What could be simpler than chicken cutlets? Just pound the meat and fry it. But you can add a touch of Italian flair to this dish by serving the grilled meat with arugula in a tart sauce and sprinkling it with grated Pecorino sheep's cheese. These cutlets, garnished with greens and cheese, make a great light picnic lunch.
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:
- 4 boneless, skinless chicken breast halves
- 1/4 tsp garlic powder
- Grated zest and juice of half a lemon
- 0.5 tsp grainy mustard
- 8 cups mixed greens (arugula, Boston lettuce, watercress, radicchio, iceberg lettuce, corn)
- Grated Pecorino Romano cheese
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Recipes with similar ingredients: chicken breasts
Cooking the dish according to the recipe:
- Light a charcoal grill until very hot (if you place your hand 7 cm from the grate, you can pull it away within 3 seconds).
- Place the chicken fillet between two pieces of plastic wrap. Using a meat mallet or a small heavy skillet, pound the chicken evenly to a thickness of 0.5 cm. Remove the wrap and repeat with the remaining chicken pieces.
- Place the chops on a baking sheet and lightly brush with vegetable oil using a pastry brush. In a small bowl, combine 1 teaspoon of salt, 0.5 teaspoon of pepper, and garlic powder. Sprinkle the mixture evenly over both sides of the chicken.
- Grease the grill grate with a paper towel soaked in vegetable oil. Grill the chops for 2 minutes on each side, until cooked through and grill marks appear. Transfer to a clean platter.
- In a large bowl, thoroughly combine the lemon zest and juice, mustard, and 2 tablespoons of vegetable oil. Season with salt and pepper to taste. Add all the herbs and toss to combine.
Divide the chops among servings, top with a mound of lettuce leaves. Sprinkle with grated cheese and ground pepper, and serve.
Recipe Chicken cutlets breaded.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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