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Chicken Cutlets with Soy Lime Sauce

By Jenny |

soy chickenThis is my husband’s go-to chicken recipe. He can walk in the door from work at 7:00 and have it on the table by 7:25. I’m usually on side dish duty when this happens — and pretty much anything goes with this one. Sauteed zucchini, green salad, quinoa with caramelized onions. Try it out.

Heat about 2 tablespoons canola oil over medium-high heat in a large frying pan. Pound flat 4 chicken cutlets until they have an even thickness throughout. Dredge each cutlet in salted cornmeal, then add to the pan and cook through about 3 to 4 minutes a side. (You may need to add a little more oil before you flip over.) Remove the cutlets from the pan. Add half a finely chopped onion, 1/4 cup chicken broth, 2 tablespoons soy sauce, the juice of one juicy lime. Turn up heat and scrape the brown bits until sauce is slightly thickened and reduced by half, about 1 minutes. Spoon the sauce over the cutlets and garnish with fresh cilantro if you have it.

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About Jenny



Jenny Rosenstrach contributes to the blog, Dinner: A Love Story, the website devoted to family dinner, and is the author of the upcoming book Dinner: A Love Story (Ecco, 2010) Previously, she was a food blogger for Babble.

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2 thoughts on “Chicken Cutlets with Soy Lime Sauce

  1. tina says:

    Came out great!!! I doubled the sauce but only used 1 1/2 limes. Made it with brown rice and spinach. I did not have cornmeal so just used breadcrumbs. Will make again!!

  2. icons pack says:

    Yes, really. I jointold all above. Let’s discuss this question. Here or in PM.

    P.S. Please review Ribbon Bar Icon Set.

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