ZHUG SPICED CHICKEN CUTLETS
Servings
Makes 4 cutlets
Total time
25
minutesOh, how we love Zhug. This Yemenite spice blend – also spelled Zhoug – is a combo of fiery chiles, warm spices and bright herbs. Sprinkle it in a dish with Arbequina Extra Virgin Olive Oil, and get to bread dipping. Add a dash to a cup of tomato soup. Zhug is also great for searing proteins – like these chicken breast cutlets. It’s a quick dish that’s full on flavor!
Hungry for more? Read about different approaches for boneless, skinless chicken breasts in our blog: Three Techniques for Boneless Skinless Chicken Breasts.
Ingredients
2 boneless, skinless chicken breasts, cut into cutlets
Salt
Instructions
- Pat the chicken breasts dry. To create the cutlets, place one boneless, skinless chicken breast on a cutting board. Place the breast toward the edge of the cutting board closest to you. Hold it flat with the palm of your non-knife hand. Using a sharp knife, slice the chicken breast horizontally into two even pieces. Repeat with the second breast. You now have four cutlets.
- Season the cutlets on all sides with salt and Zhug. If it’s available, refrigerate the cutlets for 30 mins or longer – up to a day. This early seasoning leads to really tasty and juicy chicken.
- Heat a cast iron skillet over medium high heat. Drizzle in the Pecan Oil. Sear the cutlets until golden brown. Turn and reduce the heat. You may need a little additional oil if the chicken is scorching. Continue cooking for 3-5 minutes or until the chicken is firm to the touch and opaque white throughout. Your best tool is an instant read thermometer. The safe temp for consuming chicken is 165°F.
- Allow the chicken to rest on a plate or cutting board for 5 minutes before carving.
