Chicken Cutlets With Mango Raita
|Ripe mango||1 Small, peeled, seeded and finely chopped|
|Plain fat free yogurt||1⁄2 Cup (8 tbs)|
|Chopped cilantro leaves||2 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Boneless, skinless chicken breast halves||4|
|Canola oil||1 Tablespoon|
To make the raita, combine the mango, yogurt, cilantro, 1/8 teaspoon of salt, and a pinch of the cayenne in a small bowl.
Combine the flour, curry powder, the remaining 1/8 teaspoon salt, and the remaining pinch of cayenne on a piece of wax paper.
Coat the chicken on both sides with the mixture, shaking off the excess.
Heat the oil in a large non-stick skillet over medium heat.
Add the chicken and cook, turning, until tender and cooked through, about 10-12 minutes.