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Herbed Chicken Cutlets
This recipe for herbed chicken cutlets will easily become your favorite addition to your New American Plate. A blend of fresh herbs, ginger and sesame oil is carefully pounded into the cutlet. Then they’re lightly seared in a heavy skillet for the perfect protein-packed portion size. Serve with rice and your favorite vegetable stir-fry for an ideal meal.
(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
1. On cutting board, pile cilantro,
mint, onion and ginger in a heap. Sprinkle on salt. Placing large, heavy knife
over herbs and aromatics, place your fingers on front tip of blade and rock
blade back and forth over them, gradually working blade around in half circle,
stopping occasionally to mound chopped mixture back together. Chop until herbs
look wet and are almost a coarse paste, about 4 minutes; there should be about
1/2 cup. Scoop paste into small bowl. Mix in sesame oil, lime zest and 5 grinds
pepper. Set seasoning paste aside.
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