Lunch: Chicken Cutlets Marinated in Lime Juice

Recipe by Zarela Martínez with Anne Mendelson Chuletas de Pollo al LimónI first tasted this light but winning dish at La Troje restaurant in Orizaba. As you doubtless know by now, soy and Maggi sauce are as Mexican as chutney is English. Serve with pilaf

Ingredients

4 skinless, boneless chicken cutlets (about 1 pound in all), pounded to 1/4-inch thickness
Juice of 2 limes
2 teaspoons soy sauce
1 teaspoon Maggi sauce
1/3 cup olive oil
Lime wedges for garnish

Instructions

Place the chicken in a bowl or shallow dish, add the lime juice, soy sauce, and Maggi sauce, and turn to moisten evenly with the marinade. Cover the dish and refrigerate for 1 hour, turning the chicken occasionally.
Remove the chicken from the marinade, drain well, and blot dry with paper towels. Reserve the marinade.
In a skillet large enough to hold the cutlets in one layer, heat the oil over medium-high heat until rippling. Add the chicken and sauté, turning once, for about 3 minutes per side, or until just cooked through. If desired, transfer the cutlets to a heated platter, add the marinating liquid to the skillet, and boil over high heat for 1 minute. Pour over the chicken. Serve at once, with lime wedges.

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