Chicken with Scallions, Chili and Yogurt

The sauce is similar to tzatziki and brightens the lemon-marinated chicken.

6 chicken cutlets
juice of 2 lemons
6 tbs. olive oil, plus more if needed
6 scallions, thinly sliced
1 green chili, seeded and minced
2 garlic cloves, minced
1/2 cucumber, cut into a small dice
3-4 tbs. chopped fresh cilantro
1-2 tbs. chopped fresh mint
1 3/4 cups plain yogurt

Marinate the chicken in the 3 tbs. of the oil, lemon juice and some seasoning for about 20 minutes.

Meanwhile, make the sauce by stirring together the scallions, chili, garlic, cucumber, cilantro, mint and yogurt. Season and set aside.

Heat the remaining oil in a large skillet and cook the chicken for 5 minutes or so on each side. (You can also grill the chicken outside.) Arrange on a plate and serve with the sauce.

Serves

These wonderful chicken cutlets can be pan-fried or grilled, weather dependent!

6 chicken cutlets
juice of 2 lemons
6 tbs. olive oil
6 scallions
1 green chili, seeded and minced
2 garlic cloves, minced
1/2 cucumber, cut into small dice
3-4 tbs. chopped coriander
1-2 tbs. chopped mint
1 3/4 cup plain yogurt

Marinate the chicken in the lemon juice and 3 tbs. of olive oil. Season with salt and pepper.

To make the sauce, stir together the scallions, chili, garlic, cucumber, coriander, mint and yogurt. Check for seasonings.

Remove the chicken from the marinade and either heat the grill or heat the remaining oil in a skillet. Cook them quickly for 5 minutes per side, or until cooked through. Add a bit more oil if needed to the skillet. Serve with the sauce.

 

Crunchy Chicken Cutlets

These deliciously, thin chicken cutlets are coated with cornflakes for a wonderful crunch and are seasoned with a hint of cinnamon and paprika. They are a jot to make and if you cannot find cutlets, simply pound two boneless, skinless chicken breasts to about 1/2″.

2 chicken cutlets or escalopes
1/4 cup Dijon mustard
1 garlic clove, grated or minced
1/2 tsp. ground cinnamon
1 egg
3 cups crushed cornflakes
1 1/2 tsp. paprika
2 tbs. vegetable oil
arugula and cherry tomatoes, to serve

Take the chicken out of the refrigerator so that it is not ice cold when you cook it.

In a shallow dish, combine the mustard and the garlic. Whisk in the cinnamon and egg. Put the chicken in, turn it over and leave to sit while you prepare the crumbs.

In another shallow dish, toss the cornflakes with the paprika and season. Add the chicken and dredge thickly with the crumbs.

Heat the oil in a heavy-based skillet and fry the chicken for 3 minutes per side, or until crisp and cooked through. Arrange the arugula and tomatoes onto a plate and top with the chicken to serve.

Serves 2