Spicy Chicken Cutlets Recipe
Ingredients
| 1 tablespoon each paprika and onion powder | ||
| Garlic salt | 1/4 Teaspoon | |
| 1/4 teaspoon each dried oregano and basil, crumbled | ||
| Red cayenne pepper | 1/8 Teaspoon | |
| 4 chicken cutlets (4 ounces each) | ||
| 1 tablespoon plus 1 teaspoon olive or canolaoil | ||
| Tomato sauce | 1 Can (10oz) | |
| Cider vinegar | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
Directions
1 On a sheet of wax paper, combine the paprika, onion powder, garlic salt, oregano, basil, and red pepper. Coat both sides of the cutlets with the mixture.
2 In a 12-inch nonstick skillet, heat the oil over moderately high heat. Add the cutlets and cook for 2 to 3 minutes or until lightly browned. Turn the cutlets over and cook 2 to 3 minutes more or until the juices run clear when the flesh is pricked with a fork. Transfer the cutlets to a serving platter and keep warm.
3 Add the tomato sauce, vinegar, and salt to the skillet and cook, stirring, for 2 minutesoruntil heated through. Pour the sauce over the cutlets.
2 In a 12-inch nonstick skillet, heat the oil over moderately high heat. Add the cutlets and cook for 2 to 3 minutes or until lightly browned. Turn the cutlets over and cook 2 to 3 minutes more or until the juices run clear when the flesh is pricked with a fork. Transfer the cutlets to a serving platter and keep warm.
3 Add the tomato sauce, vinegar, and salt to the skillet and cook, stirring, for 2 minutesoruntil heated through. Pour the sauce over the cutlets.
Chef
