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Sesame Chicken Cutlets

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Submitted by TalkoBelle

YIELD

2 servings

PREP

50 min

COOK

12 min

READY

70 min

Ingredients

1 ½ 7.5
TEASPOONS ML SESAME OIL
dark
1 ½ 7.5
TEASPOONS ML TERIYAKI SAUCE
1 ¼ 567
POUNDS G CHICKEN BREASTS
cutlets
79
CUP ML BREAD CRUMBS
plain
2 30
TABLESPOONS ML SESAME SEEDS
¼ 1.3
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML GARLIC POWDER
1 15
TABLESPOON ML VEGETABLE OIL
1 1
SLICES SLICES LEMON
for garnish *
1
X PARSLEY LEAVES
fresh *

Directions

In a medium-size bowl, mix the sesame oil and teriyaki sauce until well blended.

Add the cutlets, tossing to coat.

On a sheet of waxed paper or in a shallow dish, mix the bread crumbs, sesame seeds, ginger, and garlic.

Coat each cutlet with the bread crumb mixture, patting the meat so the crumbs adhere.

Refrigerate for at least 30 minutes.

In a large nonstick skillet, heat the oil over medium heat.

Add the chicken cutlets and cook for 5 to 6 minutes on each side, or until golden and crisp and no longer pink in the center.

Transfer the cutlets to serving plates.

Garnish with lemon slices and parsley and serve right away.

MAKE AHEAD: Prepare the recipe through step 3 but do not refrigerate (the recipe can also be multiplied).

Place the coated chicken cutlets in a single layer on a waxed paper-lined tray or baking sheet for 1 to 2 hours, or until firm.

(This is called flash-freezing.)

Pack in plastic freezer bags and freeze up to 4 months.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 677 33% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 241mg 80%
Sodium 515mg 21%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 185g
Vitamin A 1% Vitamin C 0%
Calcium 16% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 
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