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Coriander Cutlets with Zucchini-Spinach Salad

  • servings: 4
Photography: Bryan Gardner


  • 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


  1. Step 1

    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.

Everyday Food, July/August July/August 2013