Cinnamon chicken cutlets for $2.40 per serve
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chicken cutlets, skin on, 4
ground cinnamon, 2 teaspoons
olive oil, 1 tablespoon
lemon zest, 2 teaspoons,
plus extra to serve
carrots, 2, grated
coriander, chopped, 1 cup
sultanas, 2/3 cup
garlic, 1 clove, crushed
extra-virgin olive oil,
lemon, 1, juice
- Score chicken in 2-3 places using a sharp knife. Rub with cinnamon.
- CARROT SALAD: In a bowl, combine all ingredients. Season
to taste. Cover and chill until required.
- Heat oil in a large frying pan on high. Cook chicken, skin side down, 4-5 minutes each side, until golden and cooked through (see tip). Stir in lemon zest. Top with extra zest and serve with salad.
- Insert a skewer into the thickest part of the chicken. If juices run clear it’s cooked.