10-Minute Pan Fried Chicken Taco Cutlets
Ingredients:
3⁄4 teaspoon ground cumin
3⁄4 teaspoon smoked paprika
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
2 pounds chicken cutlets
1⁄4 cup extra-virgin olive oil, divided
Method:
1. Add the cumin, paprika, salt, and pepper to a small bowl and stir to combine. Season both sides of the chicken with seasonings, then rub into the chicken with your fingers.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add half the chicken to the skillet and cook until cooked through, about 2 minutes per side. Add the remaining 2 tablespoons olive oil and cook the second batch the same way. Transfer the chicken to a serving plate, let rest for 3 to 5 minutes, and serve warm.
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