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Chicken Cutlets with Garlic, Chilies and Peanuts

Chicken Cutlets with Garlic, Chilies and Peanuts

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This quick sauté of chicken cutlets with an Asian-inflected pan sauce was inspired by a recipe in “Searing Inspiration” by Susan Volland. Garlic, ginger and red pepper flakes season a sherry-based sauce, while butter stirred in at the end rounds out the flavors. Fragrant jasmine rice is the perfect accompaniment.

Tip

Don't use cooking sherry, as it contains added salt and may result in an overseasoned sauce. If you're cooking on a gas burner, make sure to remove the skillet from the heat before adding the sherry so it won't flame up.

Ingredients
  • 2

    tablespoons soy sauce, divided

  • 4

    5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness

  • Ground black pepper

  • 3

    tablespoons peanut oil, divided

  • 4

    medium garlic cloves, finely grated

  • 1

    tablespoon finely grated fresh ginger

  • ½

    teaspoon red pepper flakes

  • 4

    scallions, thinly sliced, white and green parts reserved separately

  • ½

    cup dry sherry

  • ⅓

    cup unsalted roasted peanuts, roughly chopped

  • 2

    tablespoons salted butter, cut into 2 pieces

Step 1

In a medium bowl, combine 1 tablespoon soy sauce and the chicken, turning to coat. Let stand for 10 minutes. Pat the cutlets dry with paper towels, then season with pepper.

Step 2

In a nonstick 12-inch skilletover medium-high, heat 2 tablespoons of oil until shimmering.

Add the chicken in a single layer and cook until well browned on both sides, 4 to 6 minutes total, flipping once halfway through. Transfer to a platter and tent with foil to keep warm.

Step 3

Allow the pan to cool for a couple minutes, then add the remaining 1 tablespoon oil, the garlic, ginger, pepper flakes and scallion whites. Cook over medium, stirring, until the mixture is fragrant, about 30 seconds.

Off heat, add the sherry, the remaining 1 tablespoon soy sauce, half the peanuts and any accumulated juices from the chicken.

Step 4

Return to medium and cook, scraping up any browned bits, until the sauce is slightly thickened, about 1 minute. Off heat, add the butter and stir until fully incorporated. Pour the sauce over the chicken, then sprinkle with scallion greens and the remaining peanuts.

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