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Spicy Chicken Cutlets

Healthy.Eater's picture
  Paprika powder 1 Tablespoon
  Onion powder 1 Tablespoon
  Garlic salt 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crumbled
  Dried basil 1⁄4 Teaspoon, crumbled
  Ground red cayenne pepper 1⁄8 Teaspoon (Adjust Quantity As Needed Per Taste)
  Chicken cutlets 16 Ounce (4 Pieces, 4 Ounce Each)
  Olive oil/Canola oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Canned low sodium tomato sauce 8 Ounce (1 Can)
  Cider vinegar 1 Teaspoon
  Salt 1⁄8 Teaspoon (Adjust Quantity As Needed Per Taste)

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.

Recipe Summary

Main Dish

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