Coriander Cutlets With Zucchini Spinach Salad Recipes

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ORANGE & CORIANDER GRILLED PORK CUTLETS



Orange & Coriander Grilled Pork Cutlets image

Provided by Irena Macri | Eat Drink Paleo

Time 25m

Yield 2

Number Of Ingredients 8

4 thin pork cutlets or pork chops (or 2 fatter ones)
Zest of 1 orange
Juice of 1 orange
1 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon coriander seeds (or 1 tsp ground coriander
seed powder)
1 tablespoon coconut oil, ghee, lard or macadamia oil for cooking

Steps:

  • Place the pork pieces on a tray or flat plate and drizzle with orange juice. Sprinkle with orange zest, sea salt and pepper. Grind the coriander seeds with mortar and pestle and scatter over the pork chops. Alternatively, simply sprinkle with pre-ground coriander seed powder, or even with the whole seeds. You can even use a large chef's knife to press and break the seeds on a chopping board. Set aside for 15-20 minutes to marinate.
  • Heat oil in a large frying pan until sizzling hot. Add the pork cutlets and cook for 2-3 minutes each side over high heat. Remove and rest for a minute before serving.

CORIANDER CUTLETS WITH ZUCCHINI-SPINACH SALAD



Coriander Cutlets with Zucchini-Spinach Salad image

Coriander gives grilled chicken a bit of aromatic flavor that is only further enhances by a salad of thin ribbons of zucchini, delicate spinach, and creamy ricotta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

4 chicken cutlets
Salt and pepper
2 teaspoons coarsely ground coriander
2 medium zucchini
5 ounces baby spinach
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
Ricotta

Steps:

  • Sprinkle chicken with salt, pepper, and coriander. Grill chicken. With a vegetable peeler, shave zucchini into wide ribbons, discarding core. Add spinach and dress with olive oil and lemon juice; season. Slice chicken and serve over salad; top with dollops of ricotta.

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