From the kitchen of One Perfect Bite...The chicken parts now being sold in our local markets are nearing pterodactyl portions. Like it or not, when parts get to be this large, you are going to have to put your knife skills to work and break the pieces down into more manageable proportions, if you ever want to get dinner on the table. I divide these large breast into thin cutlets and use a mayonnaise-type sauce to flavor and coat them before they are cooked. These sauces make a perfect base to hold breading or crumbs in place and they also help to tenderize the chicken. The cutlets I'm featuring tonight are Southwestern in style and they receive most of their flavor from a mayonnaise that's given zip and tang with the addition of yogurt and chiles in adobo sauce. The cutlets are very easy to make, and while they have some heat, they are delicious and will be enjoyed by most of the adults who join you at the table. I'm not sure how popular they'll be with the younger set. The cutlets make a great main course for a weeknight meal and I think those of you who try the recipe will enjoy the chicken. Here is is how it is made.
Chipotle Chicken Cutlets...from the kitchen of One Perfect Bite
Ingredients:
Chipotle Mayonnaise
2/3 cup commercial or homemade mayonnaise
2/3 cup plain yogurt
1 to 2 tablespoons minced canned chipotle chili in adobo sauce
2 teaspoons minced garlic
1 teaspoon grated lime zest
2 teaspoons lime juice
1/3 cup minced fresh cilantro
Salt and pepper to taste
Chicken Cutlets
1 pound thin cut chicken cutlets
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups panko bread crumbs
1 tablespoon olive oil
1 tablespoon butter
Directions:
1) Place mayonnaise, yogurt, chipotle chile, garlic, lime zest and juice and cilantro in blender jar. Puree. Add salt and pepper to taste. Divide sauce into 2 parts. Refrigerate.
2) About 4 hours before serving, coat both sides of chicken cutlets with half of chipotle sauce. Cover lightly with plastic wrap and refrigerate until ready to proceed.
3) Remove chicken from refrigerator and dredge in panko crumbs.
4) Heat oil and butter in a large skillet. When butter has melted and pan is hot, add chicken breasts and saute for 3 to 4 minutes per side, or until both sides are golden brown. Remove from pan and serve immediately with additional chipotle sauce. Yield: 4 servings.
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