Cilantro Chicken Cutlets

Cilantro Chicken Cutlets
3 tbsp coriander seed
Salt and freshly ground black pepper
4 tbsp olive oil
1-1/2 lb chicken breast, sliced in half length-wise and pounded thin, into cutlets
1/4 c water
1/2 c fresh lemon juice (3 lemons)
2 tbsp unsalted butter
1/2 plus 1/8 c chopped cilantro
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.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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