This easy chicken cutlet recipe will help you get a healthy meal on the table in just 20 minutes. Coconut milk's creamy consistency is perfect for making quick pan sauces--no need to add a thickener.

Carolyn Malcoun
Source: EatingWell Magazine, May 2020


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, in batches if necessary, and cook, flipping once, until browned and cooked through, 1 to 3 minutes per side. Transfer to a plate.

  • Remove pan from heat. Whisk the remaining 1 tablespoon oil, coconut milk, brown sugar, curry paste and lime juice in the pan. Cook over high heat, stirring occasionally, until reduced by half, 5 to 10 minutes. Serve the chicken with quinoa and the sauce, garnished with cilantro, if desired.


Tip: Red Thai curry paste's aromatic blend of lemongrass, ginger and chile peppers is in the middle of the road heat-wise--try green curry paste for more heat or yellow for less.

Nutrition Facts

387 calories; protein 31.7g 64% DV; carbohydrates 27.2g 9% DV; exchange other carbs 2; dietary fiber 2.6g 10% DV; sugars 4.5g; fat 16.7g 26% DV; saturated fat 5.8g 29% DV; cholesterol 65mg 22% DV; vitamin a iu 6.5IU; vitamin c 1.1mg 2% DV; folate 39.3mcg 10% DV; calcium 19.1mg 2% DV; iron 2.1mg 12% DV; magnesium 59.8mg 21% DV; potassium 168.1mg 5% DV; sodium 194.8mg 8% DV; added sugar 3g.