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This dish can be served at room temperature if desired, which makes it a great appetizer or Shabbos day meal option.
8 chicken cutlets
Gefen Salt, for seasoning
Pereg Pepper, for seasoning
2 tablespoons oil, such as Gefen Canola Oil
3 large cubes Beleaves Frozen Passion Fruit or 2–3 passion fruits
juice of 1 lime
zest of 1/2 lime
1 teaspoon sugar
very generous handful cilantro, checked and finely chopped
2 mangos, diced or 2 cups Beleaves Frozen Mango
Pound the chicken cutlets to an even thickness.
Lightly season both sides of each cutlet with a dash of salt and pepper. Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. (I use two pans or do two shifts.) When the pan is quite hot, add the oil.
Swirl the pan so it’s lightly covered with oil. Reduce heat to medium and add chicken cutlets. Cook for one minute without moving. Flip the chicken and cook undisturbed for just about one minute to help them get a little golden on the other side (you’re not actually searing or browning them).
Reduce the heat to low. Cover the pan with a tight-fitting lid and cook on low for 10 minutes. Do not lift the lid; do not peek.
Turn off the heat and let sit for an additional 10 minutes; avoid lifting the lid.
Set aside and let cool to room temperature.
Combine the passion fruits, lime juice and zest, and sugar. Add the cilantro and mangos and mix. Serve on top of chicken.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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