Sesame Chicken Cutlets

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.