Coriander Cutlets with Zucchini-Spinach Salad
Photography: Bryan Gardner
Everyday Food, July/August July/August 2013
- 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
- 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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