Chicken Cutlets on Buttermilk-Cheddar-Chorizo Biscuits with Tomato–Olive Salsa Mayo

Name: Chicken Cutlets on Buttermilk-Cheddar-Chorizo Biscuits with Tomato–Olive Salsa Mayo
Yield: 4 servings
Ingredients: 1 8-ounce package buttermilk biscuit mix, such as Jiffy brand; 1/2 cup shredded extra-sharp Cheddar cheese; 1/4 pound packaged (not fresh) Spanish chorizo, casing removed, finely chopped; 2 plum tomatoes, seeded and chopped; 3 tablespoons fresh flat-leaf parsley or cilantro leaves (a handful), finely chopped; 1/4 small red onion, finely chopped; 10 large green olives, cracked away from the pits and coarsely chopped; Juice of 1 lime; 1 to 2 dashes of hot sauce, such as Tabasco; 1/2 cup mayonnaise; Salt and freshly ground black pepper; 2 tablespoons vegetable oil (twice around the pan); 4 thin-cut chicken cutlets, 3 to 4 ounces each; 1/2 tablespoon ground coriander (half a palmful); 4 romaine lettuce leaves

December 9, 2011

This one is good for B, L, D: brunches, lunches, or dinners.

Recipe information

Yield
4 servings

Ingredients

1 8-ounce package buttermilk biscuit mix, such as Jiffy brand

1/2 cup shredded extra-sharp Cheddar cheese

1/4 pound packaged (not fresh) Spanish chorizo, casing removed, finely chopped

2 plum tomatoes, seeded and chopped

3 tablespoons fresh flat-leaf parsley or cilantro leaves (a handful), finely chopped

1/4 small red onion, finely chopped

10 large green olives, cracked away from the pits and coarsely chopped

Juice of 1 lime

1 to 2 dashes of hot sauce, such as Tabasco

1/2 cup mayonnaise

Salt and freshly ground black pepper

2 tablespoons vegetable oil (twice around the pan)

4 thin-cut chicken cutlets, 3 to 4 ounces each

1/2 tablespoon ground coriander (half a palmful)

4 romaine lettuce leaves

Preparation

Step 1
Preheat the oven to 450°F.
Step 2
Place the buttermilk biscuit mix in a bowl. Add the shredded Cheddar and the chorizo and mix with a fork to distribute. Add water according to the package directions. Once combined, dump the biscuit mix out on a lightly floured cutting board. Using your fingertips, press out the dough into a 1-inch-thick square. Divide the square with a knife into 4 squares. Arrange the jumbo-size biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
Step 3
To make the tomato, olive, and salsa mayo, in a bowl, combine the tomatoes, parsley or cilantro, onions, olives, half of the lime juice, dash of hot sauce, and the mayonnaise. Season with salt and pepper and reserve.
Step 4
Preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with salt, pepper, coriander, and the remaining half of the lime juice. Add the seasoned chicken to the skillet and cook on each side for 3 to 4 minutes, or until cooked through.
Step 5
Split the cheddar–chorizo biscuits in half. Slather the tops and bottoms of the biscuits with the tomato, olive, and salsa mayo. Cut each cooked chicken cutlet in half; arrange the halved cutlets on the bottoms of the biscuits, garnish with a folded leaf of romaine lettuce, and finish with the biscuit top. Open wide!
Tidbit
Step 6
Spanish-style chorizo is made with smoked pork and comes already cooked in the package. Mexican-style chorizo is made with fresh (uncooked) pork and must be thoroughly cooked.

Rachael Ray 365: No Repeats

TagsCutlet Cheddar Cheese Dairy Chorizo Sausage Meat Plum Tomato Tomato Vegetable Olive Chicken Poultry Main Dinner Nut Free 30 Minutes or Less Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Tidbit

Step 6

Recipe notes