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Sesame Chicken Cutlets

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Recipe

 

Yield

2 servings

Prep

50 min

Cook

12 min

Ready

70 min

Ingredients

Amount Measure Ingredient Features
1 ½ teaspoons sesame oil
dark
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1 ½ teaspoons teriyaki sauce
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1 ¼ pounds chicken breasts
cutlets
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cup bread crumbs
plain
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2 tablespoons sesame seeds
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¼ teaspoon ginger
ground
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¼ teaspoon garlic powder
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1 tablespoon vegetable oil
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1 slices lemon
for garnish
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parsley leaves
fresh
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Ingredients

Amount Measure Ingredient Features
7.5 ml sesame oil
dark
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7.5 ml teriyaki sauce
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567 g chicken breasts
cutlets
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79 ml bread crumbs
plain
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3E+1 ml sesame seeds
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1.3 ml ginger
ground
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1.3 ml garlic powder
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15 ml vegetable oil
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1 slices lemon
for garnish
* Camera
1 x parsley leaves
fresh
* Camera

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 67733% 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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