It’s not an exaggeration to say that our lives wouldn’t function without Tess. She started with us more than a year ago as our nanny, but she has taken it upon herself to run all aspects of our house including the kitchen. She loves to cook and has a knack for inventing recipes that become family favorites. I normally plan all of our meals a week in advance, but one day, I had a gap in the menu and couldn’t think of what to make with a pack of chicken cutlets. I asked Tess to help out, and she rustled through our spice cabinet, found our favorite fajita seasoning, spread them on the chicken and grilled them into one of the tastiest preparations ever. The recipe almost sounds too easy to be good, but I promise that these cutlets are packed with zesty Mexican flavors like cumin and oregano while being low in fat and calories. Mahir thinks so too. I always make a little extra so he can take them for lunch the following day alongside a nice green salad.
1 pound chicken cutlets
Salt-free fajita seasoning (any brand is fine. I like The Spice Hunter)
Salt and pepper to taste
The juice of one or two limes (the amount depends on how much lime flavor you like)
Rub cutlets with lime juice, dredge in fajita spice, and season with salt and pepper.
Cook on grill pan, grill or regular pan sprayed with cooking oil. The time will depend on thinness of cutlets. Mine take three to four minutes a side.
Top with cilantro.
Spinach sauteed in a little olive oil and garlic, steamed broccoli, steamed green beans, roasted brussel sprouts, mixed roasted vegetables (zucchini, onions, mushrooms and peppers) or a nice green salad are excellent sides. For a starch fix, Mahir and Meenakshi love baby roasted potatoes. I’m allergic so I enjoy my cutlets and veggies with Ezekiel toast, which is a hearty flourless bread. It comes in several flavors, and my favorite with this one is sesame.