My sister-in-law doesn’t get much opportunity to play in the kitchen, as my brother is the proprietor of Rare Steakhouse in Miami Beach, Florida. Whenever the opportunity arises, she proves she hasn’t lost her touch. Thank you, ELS, for a fabulous dish!
- chicken cutlets - 1-2 lb thinly sliced (or pounded)
- olive oil - 4 tbsp
- teriyaki sauce - 1 cup
- orange juice - 1 cup
- honey - 1/2 cup
- crushed garlic - 1 heaping tbsp (3-4 cloves)
- ginger - 1 tsp, grated
- sliced almonds - 1/2 cup
- brown sugar - 1/4 cup
Mix all marinade ingredients together. Reserve 1 cup of marinade in a small saucepan. Bring reserved marinade to a boil for 3–4 minutes. Mixture will become thick and syrupy. Turn off flame.
Marinade the chicken cutlets in the remaining marinade sauce in a ziplock bag for about 30 minutes on the counter, or overnight in the fridge, if you have the time.
In a large skillet, heat 4 Tbsp olive oil. Remove chicken cutlets from the marinade and pan-sear for 4–6 minutes on each side. Remove to a serving platter. Pour cooked marinade sauce over the cutlets.
Place sliced almonds and brown sugar in the skillet that you used for searing the cutlets. Stir the mixture over medium heat. The brown sugar will dissolve instantly and within a minute you will have delicious toasted almonds. Turn off the flame and sprinkle almonds over the cutlets.