Baked Chicken Cutlets With Pineapple Rice
Typical chicken gets a boost from Asian-inspired ingredients like ginger and cilantro. We highly recommend this Baked Chicken Cutlets With Pineapple Rice Recipe.
1 c. long-grain white rice
1/4 c. reduced-sodium soy sauce
1 tbsp. rice vinegar
1 1/2 tbsp. grated fresh ginger
8 small chicken cutlets (about 1 1/4 lbs.)
1 1/4 c. panko (Japanese bread crumbs)
1 1/2 tbsp. canola oil
1 small red chilli, thinly sliced
1/2 small pineapple, cored and cut into thin 1/2? pieces
1 c. fresh cilantro leaves
Heat oven to 450 degrees F. Line a baking sheet with nonstick foil. Cook rice according to package instructions.
Meanwhile, in a small bowl, combine the soy sauce, vinegar, and ginger; transfer half to a large bowl and toss with the chicken.
Place panko in a shallow bowl and toss with oil. Coat each cutlet in panko and transfer to prepared baking sheet. Bake until golden brown and cooked through 10 to 12 minutes.
Fluff rice with a fork and toss with chilli, pineapple, and cilantro. Serve with chicken cutlets and reserved sauce.