Chicken Cutlets with Blistered Shishito Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 436
- Total Fat
- 22
- Saturated Fat
- 9
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 47
- Cholesterol
- 152
- Sodium
- 996
- Total: 20 min
- Active: 20 min
Ingredients
2 tablespoons unsalted butter
8 ounces shishito peppers (about 6 cups)
1/2 cup finely grated Parmesan, plus shaved Parmesan, for serving
1 teaspoon freshly squeezed lemon juice, plus lemon wedges, for serving
Kosher salt and freshly ground black pepper
8 thin chicken breast cutlets (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil, plus more for the pan
Directions
- Preheat the broiler with an oven rack set about 4 inches from the heat source.
- Melt the butter in a small saucepan over medium heat, swirling the pan occasionally, until light brown specks start to form and the butter starts to smell nutty, about 5 minutes. Pour immediately into a large heatproof bowl, being sure to scrape the brown bits from the bottom of the pan.
- Spread the shishito peppers in a single layer on a rimmed baking sheet. Broil the peppers, shaking the baking sheet occasionally, until lightly blistered and just starting to soften, 3 to 5 minutes. Transfer to the bowl with the browned butter. Add the grated Parmesan, lemon juice, a sprinkle of salt and a few grinds of pepper and toss lightly.
- Drizzle a second rimmed baking sheet with oil. Arrange the chicken cutlets on top in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the 2 tablespoons oil. Broil until just cooked through, 3 to 4 minutes. Divide the chicken and peppers between 4 plates. Sprinkle with shaved Parmesan and serve with lemon wedges.