Name: Chicken Cutlets (Chuletas de Pollo)
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 small boneless chicken breast halves, skin removed; 1 large garlic clove, minced; 1 teaspoon dried Mexican oregano; Salt to taste; 1 medium-size onion, sliced in thin half-moons (about 1 cup); 2 tablespoons distilled white vinegar; ¼ cup olive oil

Preparation info

4
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This is a simple, quick low-cholesterol dish that I developed for “La Familia de Hoy” (“Today’s Family”), a series of brief Spanish-language spots on Univision, the Hispanic cable television company.

Ingredients

4 small boneless chicken breast halves, skin removed
1 large garlic clove, minced
1 teaspoon

Method

With a wooden mallet or veal pounder, pound the chicken breasts as thin as you can get them without tearing the meat. Rub them with the garlic, oregano, and a little salt. Combine the onion, vinegar, and 2 tablespoons of the oil in a shallow dish or plate. Turn the chicken breasts in the mixture and let rest for 30 minutes. Lift the chicken and onion from marinade, letting drain briefly.

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