Sesame Chicken Cutlets

Directions

1. 1
   In a medium-size bowl, mix the sesame oil and teriyaki sauce until well blended.
2. 2
   Add the cutlets, tossing to coat.
3. 3
   On a sheet of waxed paper or in a shallow dish, mix the bread crumbs, sesame seeds, ginger, and garlic.
4. 4
   Coat each cutlet with the bread crumb mixture, patting the meat so the crumbs adhere.
5. 5
   Refrigerate for at least 30 minutes.
6. 6
   In a large nonstick skillet, heat the oil over medium heat.
7. 7
   Add the chicken cutlets and cook for 5 to 6 minutes on each side, or until golden and crisp and no longer pink in the center.
8. 8
   Transfer the cutlets to serving plates.
9. 9
   Garnish with lemon slices and parsley and serve right away.
10. 10
    MAKE AHEAD: Prepare the recipe through step 3 but do not refrigerate (the recipe can also be multiplied).
11. 11
    Place the coated chicken cutlets in a single layer on a waxed paper-lined tray or baking sheet for 1 to 2 hours, or until firm.
12. 12
    (This is called flash-freezing.)
13. 13
    Pack in plastic freezer bags and freeze up to 4 months.