Chicken Cutlets With Cilantro Peanut Sauce Chicken Cutlets With Cilantro Peanut Sauce

Photography by Jodi Pudge

This green sauce is like an Asian-style pesto. It is equally nice on grilled fish. It's also a timesaver because you can make this sauce up to two days ahead and refrigerate it, then just bring to room temperature to serve.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Finely chop parsley and cilantro; transfer to bowl. Stir in peanuts, all but 2 tsp of the oil, the vinegar and half each of the salt and pepper. Set aside.

Between plastic wrap, pound chicken with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness. Brush with remaining oil; sprinkle with remaining salt
and pepper.

Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 5 minutes. To serve, spoon sauce over chicken.

Nutritional facts Per serving: about

  • Sodium 422 mg
  • Protein 34 g
  • Calories 347.0
  • Total fat 22 g
  • Potassium 597 mg
  • Cholesterol 79 mg
  • Saturated fat 4 g
  • Total carbohydrate 4 g


  • Iron 16.0
  • Folate 25.0
  • Calcium 5.0
  • Vitamin A 21.0
  • Vitamin C 52.0
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Lunch & Dinner

Chicken Cutlets With Cilantro Peanut Sauce