Monday, March 2, 2015

Open Faced Chicken Cutlet Sandwich with Tandoori Dressing

Well, I was back at it again in the kitchen! Desperate with a growling stomach, I needed lunch...and quick! With no leftovers that I could quickly heat up, I pulled a bunch of things out of the fridge and freezer and put this amazing open-faced sandwich together! I love creating great meals that are unplanned and without recipe. They tend to be the best ones!

2 Frozen Chicken Cutlets (Breaded)
1/4 c. Plain Yogurt
1/4 tsp. Salt
1/4 tsp. Red Chili Powder
1/2 tsp. Cumin Powder
1/8 tsp. Curry Powder
1/8 tsp. Turmeric Powder
1/4 tsp. Coriander Powder
1 clove Garlic, minced
1/4 inch Fresh Ginger
1/2 Lime
2 Mini Naan
1 Mini Cucumber, sliced
4 leaves Romain Lettuce, chopped
6-8 Grape Tomatoes, quartered
2 Scallions, chopped
Cook chicken cutlets in oven as directed.

Meanwhile, whisk together the yogurt and all the spices. Add the garlic (I like to press mine in my garlic press). Run the ginger over your grater about 3-4 times and add that ginger paste to the yogurt. Squeeze lime juice into the yogurt and whisk together. Let sit while you prep the rest of the sandwiches.

Once the cutlets are ready, pull them out of the oven and let sit. Now cook the naan according to package directions…it only takes a couple minutes if fresh. Once the naan are ready, place each one in a plate and place a cutlet on top of it. Then top with the fresh veggies and drizzle with the yogurt dressing. Enjoy!!

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