Fiery Asian Chicken Cutlets
These spicy chicken cutlets can be served with rice or salad, sliced into pasta salads, and they make terrific sandwiches on crusty bread with a bit of mayo. They can be marinated in advance and cook in less than 10 minutes under the broiler. They can also be grilled or pan-fried on a skillet.
1/4 cup fish sauce (you can also substitute a teaspoon of anchovy paste stirred into another 1/4 cup of soy sauce)
1/4 cup rice wine vinegar (you can also use red wine vinegar)
1/4 cup low sodium soy sauce
1/4 cup sriracha sauce
1/4 cup olive oil
1/2 teaspoon ground cayenne
4 garlic cloves, peeled and smashed
1- 1 1/2 pounds boneless, skinless chicken cutlets (about 4 to 6 pieces), rinsed then patted dry with paper towel and cut lengthwise in half
Whisk together the first five ingredients in a medium-sized storage container with a lid (such as Tupperware). Cut the lime in half and squeeze in the juice, then drop in the squeezed lime halves. Stir in the ground cayenne, smashed garlic, and kosher salt. Add the chicken cutlets turning each until full coated. Cover the storage container and let marinate in the refrigerator at least 1 hour (or overnight).
When ready to cook:
Preheat your broiler and place broiler rack about 4 inches from the flame source. Prepare a shallow baking sheet or baking pan by lining with parchment paper. Be sure that the pan has at least 1" sides to catch any juices during cooking. Use tongs to evenly place marinated chicken cutlets on pan. Sprinkle cutlets with Kosher salt and ground black pepper. Broil for 3-4 minutes on one side, then use tongs to flip and broil for 3-4 minutes on other side until cutlets are cooked fully through, with a bit of char developed on each side. Remove from the broiler and let stand for 5 minutes before serving.
SOURCE: always order dessert