Recipe: Sesame Chicken Cutlets

Sesame Chicken Cutlets
Source : The Woman's Day Cookbook
Servings : 4

1 1/2 teaspoons dark sesame oil
1 1/2 teaspoons teriyaki sauce
1 1/4 pounds chicken breast cutlets
1/3 cup plain bread crumbs
2 tablespoons sesame seeds
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon vegetable oil
lemon slices and chopped fresh parsley (optional)

In a medium-size bowl, mix the sesame oil and teriyaki sauce until well blended. Add the cutlets, tossing to coat. On a sheet of waxed paper or in a shallow dish, mix the breadcrumbs, sesame seeds, ginger, and garlic. Coat each cutlet with the breadcrumb mixture, patting the meat so the crumbs adhere. Refrigerate for at least 30 minutes. In a large nonstick skillet, heat the oil over medium heat. Add the chicken cutlets and cook for 5 to 6 minutes on each side, or until golden and crisp and no longer pink in the center. Transfer the cutlets to serving plates. Garnish with lemon slices and parsley and serve right away.

MAKE AHEAD: Prepare the recipe through step 3 but do not refrigerate (the recipe can also be multiplied). Place the coated chicken cutlets in a single layer on a waxed paper-lined tray or baking sheet for 1 to 2 hours, or until firm. (This is called flash-freezing.) Pack in plastic freezer bags and freeze up to 4 months.

NOTES : If cooking the same day, I recommend marinating the cutlets in the sesame oil and teriyaki sauce mixture for a few hours.