Instructions:

Yield: 4 Servings
Method: Sautéing

Chicken breasts, boneless, skinless 1.5 lb.
Flour as needed for dredging
Salt and pepper to taste
Clarified butter 3 fl. oz.
Ginger, minced 1 Tbsp.
Garlic cloves, minced 1 tablespoon
Onion, minced 1/2 cup
Mustard seeds 2 tsp.
Yogurt 12 oz.
tsp. Cumin, ground 1/2 tsp
Coriander, ground 1/2 tsp
fresh lime juice 2 tsp.
Cilantro, chopped 3 Tbsp.

Cut each chicken breast in half. Pound each half until the cutlets are approximately 1 1/4 inch thick.

Season the flour with salt and pepper.

Heat 2 fluid ounces butter in a large sauté pan. Dredge he chicken cutlets in the flour and sauté them for a few minutes on each side until lightly brown. Remove the chicken from the pan and hold.

In the same pan, melt the remaining butter add the ginger, garlic, onion and mustard seeds and saute until the mustard seeds begin to pop. Reduce the heat; add the yogurt, cumin, coriander and lime juice and mix well. Bing to a simmer and adjust the seasonings.

Return the cutlets to the pan just long enough to reheat them. Serve with chopped cilantro and steamed long grain rice.