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Coriander Chicken Cutlets with Cilantro Lemon Sauce
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Provided By:
Kemp Minifie

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    • The flavor of coriander seed is so different from fresh cilantro that it's no surprise many people don't realize they are from the same plant. Just because they're different, though, doesn't mean they don't work beautifully together. Resist the temptation to substitute ground coriander; the added texture and brightness of the seeds, when freshly crushed, will be a revelation.

    Ingredients

    Serves:

    Directions

    Coarsely grind coriander seed in a mortar and pestle or in an electric coffee/spice grinder.

    Arrange cutlets in 1 layer on a tray or baking sheet and season both sides with coriander and salt and pepper. Heat a 12-inch heavy skillet (not non-stick) over moderately high heat until hot. Add 1 tablespoon oil and swirl to coat bottom. Cook chicken in batches (don't crowd pan), turning once or twice, until just cooked through (adjust heat lower as necessary to keep bits on bottom from burning and add remaining tablespoon oil when pan begins to look dry in subsequent batches), 2 to 3 minutes total per batch.

    Transfer chicken as cooked to a platter and keep warm loosely covered with foil.

    Add water and boil, stirring and scraping up brown bits, 1 minute. Add lemon juice and boil, stirring, until mixture is reduced to about 1/4 cup.

    Remove pan from heat and add butter, stirring until incorporated and sauce is smooth. Season sauce with salt and pepper.

    Spoon sauce over chicken and sprinkle with cilantro.

    What do you think?

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    5 Comments

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    tfdgrtg

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    May 14 2011 at 8:07 AM Report abuse rate up rate down Reply
    medm5000

    Based on other chicken recipes from this person: Heat a 12-inch heavy skillet (not non-stick) over moderately high heat until hot. Add 1 tablespoon oil and swirl to coat bottom. Cook chicken in batches (don't crowd)- remove chicken after cooked.

    May 10 2010 at 5:24 PM Report abuse rate up rate down Reply
    peabody51

    There are instructions missing from this recipe.

    April 01 2010 at 2:29 PM Report abuse rate up rate down Reply
    tinkblondegirl

    What I think is .. #1 I see no temp or how long to cook the chicken for apprently in the oven since it is on a tray or baking sheet. #2 how can you add water to a tray or baking sheet and have it boil to scrape up the bown bits?

    April 01 2010 at 2:00 PM Report abuse rate up rate down Reply
    1 reply to tinkblondegirl's comment
    thomej1

    have you no common sence (*thinkblondegirl*)?? She means move chicken to a baking sheet or platter then add the water to the pan you cooked the chicken in... thats where the "bits" are duhhhh wow. you really do think blonde dont ya.

    August 27 2010 at 12:12 AM Report abuse rate up rate down Reply

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