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Sesame Chicken Cutlets with Cucumber & Ginger Salad

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Sesame Chicken Cutlets with Cucumber & Ginger Salad

Active Time: 30 minutes   |   Total Time: 30 minutes   |   Serves 4  |  Gluten Free

  • For the cucumber salad:
  • 1 hothouse cucumber, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ½ cup fresh cilantro
  • -
  • For the cutlets:
  • 2 large egg whites
  • 1 tablespoon less sodium soy sauce or tamari
  • ½ cup cornstarch
  • ¾ cup sesame seeds
  • 2 (6 to 8-ounce) boneless, skinless chicken breasts
  • ¼ teaspoon kosher salt
  • Extra virgin olive oil, for cooking

To make the cucumber salad, in a medium bowl, combine the cucumber, jalapeño, ginger, lime juice, oil, salt, and cilantro. Toss together. Set aside.

To make the cutlets, first set up your breading station: put the egg whites and soy sauce into a shallow bowl and beat with a fork to combine. Put the cornstarch on a large plate and the sesame seeds on another large plate.

Lay the chicken on a cutting board. Starting at the thick end of each breast, with the side of your knife parallel to the cutting board, slice through the breast so you cut it in half lengthwise; this will give you 4 thin cutlets.

Space the cutlets 2 inches apart and cover with plastic wrap. Using a meat pounder or rolling pin, pound to an even ¼-inch thickness. Sprinkle with the salt.

Dredge each cutlet in the cornstarch, then in the egg white mixture. Let the excess drip off before finally dipping into the sesame seeds; place on a clean plate.

In a medium skillet, heat about ⅛ inch of the oil over medium-high heat. Add 2 of the cutlets and cook 2 to 3 minutes, until the undersides are golden brown. Flip and cook 2 to 3 minutes more, until cooked through. Place on a paper towel-lined plate. Repeat with the remaining cutlets, adding more oil, if necessary.

Serve the cutlets with the cucumber salad.

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