This is a print preview of "Chicken Cutlets With Coriander And Lime" recipe.

Chicken Cutlets With Coriander And Lime Recipe
by Global Cookbook

Chicken Cutlets With Coriander And Lime
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  Servings: 4

Ingredients

  • 4 x chicken breasts without skin
  • 2 Tbsp. cilantro minced
  • 1/2 tsp lime rind finely grated salt and pepper
  • 1 tsp oil

Directions

  1. Using the side of your hand, flatten the cutlets to between 1/3 and 1/2-inch thick. Sprinkle with coriander and lime rind; salt and pepper on both sides.
  2. Rub the inside of a cooking bag with 1 teaspoon of oil. Slide the cutlets into the bag so which they will sit flatly on the bottom of a skillet. Push all the air you can out of the bag and seal it tightly.
  3. Place the bag on the bottom of a large skillet and cover with a lid smaller than the skillet.
  4. Pour boiling water into the skillet till the bag is covered. At this point, turn the heat onto low and allow to the water to simmer for 3 min. Turn off heat and let stand for 5 min.
  5. When the chicken is cooked, cut open the cooking bag and place the cutlets on a serving plate.
  6. Serving Ideas : garnish with stir-fried snow peas, cucumber, and red onion
  7. NOTES :This recipe is interesting because of the method used. A good technique to use if you're calorie counting.
  8. Here's a chicken recipe which Madeleine Kamman demonstrated on her PBS showsome years ago. The method is unusual.