Quick Stovetop Chicken Cutlets with Fresh Cherry Salsa
4

Serves 4

Instead of chicken, you could spoon this family-friendly salsa over pork chops or baked tofu, or serve it with tortilla chips in place of standard tomato salsa. Stir in chopped jalapeños, if you like.

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    Ingredients: 
    • 1/2 pound cherries (about 2 cups), pitted
    • 1/2 cup chopped white onion
    • 1 large ripe tomato, cored and roughly chopped
    • 3/4 teaspoon salt, divided
    • 1/2 teaspoon ground black pepper, divided
    • 2 tablespoons chopped fresh cilantro
    • 3/4 cup whole wheat breadcrumbs
    • 4 (5-ounce) boneless, skinless chicken cutlets
    • 2 tablespoons extra-virgin olive oil
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    Method: 

    Put cherries, onion, tomato, 1/4 teaspoon salt and 1/4 teaspoon pepper into a food processor and pulse to make a chunky salsa. (Or, finely chop all of the ingredients and toss together in a bowl.) Stir in cilantro and set aside.

    Put breadcrumbs into a wide, shallow dish. Season chicken all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, dredge in breadcrumbs to coat, shake off and discard any excess crumbs and transfer coated cutlets to a large plate.

    Heat oil in a large skillet over medium high heat. Working in two batches, if needed, arrange chicken in skillet in a single layer and cook, flipping once, until cooked through and golden brown, 6 to 8 minutes. Transfer to plates and spoon salsa over the top.

    Nutritional Info: 
    Per Serving:320 calories (100 from fat), 11g total fat, 2g saturated fat, 80mg cholesterol, 530mg sodium, 24g carbohydrate (4g dietary fiber, 10g sugar), 32g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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