SAUTEED CHICKEN CUTLETS WITH YOGURT AND MINT SALAD (for four)
1 cup plain, whole-milk yogurt
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1 tablespoon chili powder
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon black pepper
¼ teaspoon cinnamon
6 skinless, boneless chicken breast halves (about 6 ounces each), pounded
1/4 inch thick between sheets of plastic wrap with a mallot
1 cup fresh mint leaves
2 tablespoons minced shallot
- Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt and spices in a medium bowl. Remove 1/4 cup of the yogurt mixture to a measuring cup and set aside. To the yogurt left in the bowl, add the chicken and turn until coated well. Marinate at room temperature 20 minutes or more.
- Heat a large, heavy skillet or grill pan over moderate heat until hot. Remove chicken from marinade, shaking off excess, and saute chicken, in batches, 2 minutes on each side, or until just cooked through. Transfer to a platter.
- Toss together mint, shallot and remaining tablespoon oil in a small bowl. Thin the yogurt in the measuring cup with water until it is of a pourable consistency, then drizzle the chicken with the yogurt sauce and top with mint salad. All you need to accompany this is rice pilaf with Indian spices.
adapted from Gourmet Magazine, August, 2004