Are you looking for an easy chicken recipe to have for unexpected guests or an inpromptu lunch in the terrace? Look no more! Here you have a quick and delicious dish that takes almost no time to make and that you can serve it with any side you like.
These chicken cutlets are so tender and full of flavor that I made some subtle mashed yucca, -just like mashed potatoes-, to accompany them. For this you have to find fresh yucca, not the stringy old ones sold in some grocery stores.
In Peru we are very lucky to have white and yellow yucca, being the latter the most flavorful and the creamier (but we love the white ones as well, especially for frying). Wherever you are, buy the best yucca you can find, and proceed with the recipe as instructed. And don´t forget to add garlic to the boiling water because it adds a glorious flavor to the roots, and makes a BIG difference.
Other great sides for this dish are: green salad, mashed potatoes, scalloped potatoes ,white fluffy rice, or steamed cauliflower. Just be aware that you need to have the side ready before cooking the chicken because this will only take a few minutes and it´s best if you serve it as soon as it is ready. Enjoy!
- 8 chicken cutlets
- Salt and pepper
- ¼ cup vegetable oil
- ½ cup butter
- Juice of 1 lemon
- 2 tablespoons capers
- ½ cup orange bell pepper, finely sliced
- For the mashed yucca:
- 1½ lb. yucca, peeled and cut into chunks
- 4 garlic cloves
- 1 cup warm milk
- ⅓ cup butter
- Season the chicken cutlets with salt and pepper.
- Heat the oil in a skillet over medium heat and add the cutlets. Sear until golden brown and turn to cook on the other side. Transfer to a dish, cover and reserve.
- In the same skillet, melt ½ cup butter and let it boil until it begins to look golden. Add the lemon juice. It will sizzle. Add the capers, stir and serve.
- At this point you may put the chicken back in the skillet or serve the cutlets with some sauce on top.
- For the mashed yucca, put the pieces in a saucepan with the garlic cloves and water to cover. Bring to a boil and cook until tender (about 30 minutes). Add salt.
- When the yucca is tender drain and mash it with the garlic cloves using a potato masher or a ricer. Return to the saucepan and add warm milk and butter, stirring with a wooden spoon until very smooth. Taste for seasoning.