1460 minutes
A delicious chicken cutlet dish with a tangy chimichurri marinade.
Chicken Breast Cutlets, pounded 1/4-inch thick
0 oz
to taste
to taste
cups
Chimichurri
cups
1. Season the Chicken
Take your chicken cutlets and season both sides generously with kosher salt and ground black pepper.
2. Prepare the Marinade
In a large bowl, whisk together the mayonnaise and 1/4 cup of chimichurri until the mixture is smooth and well-combined.
3. Marinate the Chicken
Coat the chicken cutlets thoroughly with the marinade. If you have the time, let the chicken marinate in the refrigerator for 4 to 24 hours.
4. Cook the Chicken
Preheat your grill or skillet. For grilling, heat the grill for about 10 minutes until it’s nice and hot. Place the chicken on the grill and cook for 4 to 5 minutes, until the cutlets are lightly charred and just cooked through. If you’re using a skillet, heat it until a drop of water sizzles and dances on the surface. Cook the chicken for about 4 minutes, ensuring it’s browned all over and cooked through.
5. Serve the Chicken
Transfer the cooked chicken to a serving platter and generously spoon the remaining chimichurri over the top. Serve immediately, with extra chimichurri on the side for anyone who wants an extra burst of flavor.
Use fresh, high-quality ingredients such as organic fresh parsley and oregano, and high-quality extra-virgin olive oil and vinegar to ensure the best-tasting chimichurri.
Taste and adjust the chimichurri sauce as you make it, finding the right balance between acidity, heat, and herbaceous notes to suit your palate.
Use a cast-iron skillet or heavy-bottomed pan for the best sear on the chicken, ensuring it's hot but not smoking.
Reserve some chimichurri sauce to serve on the side, allowing guests to adjust tanginess to their liking and adding a fresh herb element.
Marinate the chicken for a minimum of 30 minutes, ideally a few hours, and if possible, overnight in the refrigerator for deeper flavor penetration.
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