Spanish Chicken Cutlets with Yogurt Sauce

Spanish Chicken Cutlets with Yogurt Sauce

From Cook's Country, February/March 2012

Serves 4

Printable version



1-1/4 cups plain Greek-style yogurt (or regular plain yogurt)

2 teaspoons smoked paprika

Salt and pepper

1-1/2 cups panko bread crumbs

4 (6-ounce) chicken cutlets, 1/2-inch thick, trimmed

6 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons minced fresh parsley



1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine yogurt, paprika, ½ teaspoon salt, and ¼ teaspoon pepper in medium bowl. Reserve ½ cup yogurt mixture. Place panko in shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets in remaining yogurt mixture and dredge in bread crumbs, pressing to adhere.

2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden brown, about 4 minutes per side. Transfer to heat-proof serving dish (or cookies sheet) and keep warm in oven. Wipe out skillet with paper towels and repeat with 2 tablespoons oil and remaining cutlets.

3. Turn off heat and wipe out skillet with paper towels, add remaining 2 tablespoons oil and garlic and cook (with residual heat) until fragrant, about 30 seconds. Let cool slightly. Whisk cooled garlic oil and most of the parsley into reserved yogurt mixture until combined. Season with salt and pepper to taste. Spoon some of the sauce over chicken, sprinkle with remaining parsley, and serve with remaining sauce on the side.