Ginger-Soy Cutlet Saute

1. 1

   Prepare cutlets: If necessary, pound cutlets to 1/4-inch thickness.

2. 2

   Sprinkle cutlets with salt and pepper.

3. 3

   In nonstick 12-inch skillet, heat 2 teaspoons of olive oil over medium-high heat until hot.

4. 4

   Add cutlets and cook 5 to 6 minutes, until golden, turning once.

5. 5

   Transfer cutlets to platter; cover with foil to keep warm.

6. 6

   Prepare sauce: In same skillet, heat olive oil over medium-heat until hot.

7. 7

   Add the green onions, fresh ginger, 2 tablespoons reduced-sodium soy sauce, and 2 tablespoons water.

8. 8

   Cover skillet and cook for 6 to 8 minutes, until ingredients are tender and lightly browned.

9. 9

   Add 2 tablespoons reduced-sodium soy sauce and 1/4 cup of water, and cook over medium heat for 2 minutes, uncovered.

10. 10

    To serve, pour sauce over warm cutlets.

11. 11

    Garnish with green onions, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.