Sesame Chicken Cutlets

1. 1

   In a bowl, mix the sesame oil and teriyaki sauce until blended, add chicken and toss to coat.

2. 2

   In a shallow dish, mix bread crumbs, sesame seeds, ginger and garlic.

3. 3

   Coat each cutlet with bread crumb mixture and pat meat so crumbs stick.

4. 4

   Refrigerate 30 minutes.

5. 5

   In a large, nonstick skillet, heat oil over medium heat and add chicken to pan.

6. 6

   Cook for approximately 5-6 minutes on each side or until

7. 7

   golden and crisp and longer pink in center.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.