Coriander Chicken Cutlets with Cilantro Lemon Sauce
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
The flavor of coriander seed is so different from fresh cilantro that it's no surprise many people don't realize they are from the same plant. Just because they're different, though, doesn't mean they don't work beautifully together. Resist the temptation to substitute ground coriander; the added texture and brightness of the seeds, when freshly crushed, will be a revelation.
- Coarsely grind coriander seed in a mortar and pestle or in an electric coffee/spice grinder.
- Arrange cutlets in 1 layer on a tray or baking sheet and season both sides with coriander and salt and pepper. Heat a 12-inch heavy skillet (not non-stick) over moderately high heat until hot. Add 1 tablespoon oil and swirl to coat bottom. Cook chicken in batches (don't crowd pan), turning once or twice, until just cooked through (adjust heat lower as necessary to keep bits on bottom from burning and add remaining tablespoon oil when pan begins to look dry in subsequent batches), 2 to 3 minutes total per batch.
- Transfer chicken as cooked to a platter and keep warm loosely covered with foil.
- Add water and boil, stirring and scraping up brown bits, 1 minute. Add lemon juice and boil, stirring, until mixture is reduced to about 1/4 cup.
- Remove pan from heat and add butter, stirring until incorporated and sauce is smooth. Season sauce with salt and pepper.
- Spoon sauce over chicken and sprinkle with cilantro.