SELF | May, 2014
photo by Con Poulos
yield
Makes 4 servings
The Indian-spiced yogurt raita does double-duty, flavoring the chicken and serving as a dipping sauce.
Ingredients
Preparation
Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.
599 calories per serving, 28 g fat (4 g saturated), 24 g carbs, 7 g fiber, 69 g protein
Nutritional analysis provided by Self
my notes
via Epicurious.com: New Recipes http://ift.tt/1qg9kPD
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