Friday, April 16, 2010
Brazilian Chicken Cutlets with Raw Tropical Sauce
OMG, delicious! No side needed at all! This one is a dish all by its self, and a tasty one at that. There’s also not much major cooking involved in this dish either; most of the time is spent on dicing the tropical sauce. If you are someone that utilizes help from the grocery store in buying already diced onions, etc., this could be a pretty quick meal for you!
Also, as I mentioned on Wednesday, using Panko bread crumbs is a great way to change the texture of a recipe requiring bread crumbs. For this dish, I think it made it feel so much lighter/healthier. Additionally, I mentioned that I began using organic chicken; I did the same here and once again felt the same after this meal.
The sous chef was very impressed with this Rachel Ray recipe! We ate all the leftovers :)
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1 large, ripe mango, pitted and chopped
4 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
1/4 cup (about a palmful) cilantro, chopped
Juice of 1 Lime
A few dashes hot sauce
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
1/2 cup breadcrumbs
1/2 cup grated Parmigiano-Reggiano cheese
1 teaspoon granulated garlic
1 lemon, zested and cut into wedges
4 tablespoons extra-virgin olive oil (EVOO), plus more as needed
Preheat oven to 250ºF.
Prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, hot sauce, salt and freshly ground black pepper in a medium mixing bowl. Stir gently to combine.
Flatten the chicken breasts into cutlets by butterflying each piece open then pounding it out 1/4 inch thick.
Set up three shallow dishes on the counter. To one dish add the flour, to the second add the eggs and beat with a splash of water, and to the third add the bred crumbs, grated Parmigiano-Reggiano, granulated garlic, and lemon zest.
Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture
Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Once the oil is hot, cook the cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil to the pan as needed between batches. As each cutlet finishes cooking, transfer it to a baking sheet and keep warm in the oven while the others cook.
Serve the cutlets with the raw sauce over top and lemon wedges to squeeze over the cutlets if desired.