|Using a mortar and pestle or a spice grinder, coarsely grind the coriander seeds. Combine ground coriander with olive oil, lemon juice, and 1/2 c cilantro.Put raw chicken cutlets into a 1 gallon ziploc bag with marinade. Marinate the chicken for three or four hours in the fridge, or leave overnight.Remove chicken from marinade; don’t discard marinade. Add butter to a large sautee pan and melt. Brown the chicken in frying pan until done and remove.
Put the marinade in the frying pan and cook on medium until reduced by half.
Pour the warm sauce over the chicken, garnish with 1/8 c chopped cilantro, and serve immediately.