CHULETAS DE POLLO (Chicken Cutlets)
`This is a simple, quick, low-fat dish that I developed ... for a series of brief Spanish-language spots on Univision, the Hispanic cable television company,' writes Zarela Martinez in `Food From My Heart,' containing this recipe. 4 small, boneless chicken breast halves,
skin removed 1 large garlic clove, minced 1 teaspoon dried Mexican oregano Salt to taste 1 medium-sized onion, sliced in thin
half moons, about 1 cup 2 tablespoons distilled white vinegar 1/2 cup olive oil
With wooden mallet, pound chicken as thin as possible without tearing. Rub with garlic, oregano, and a little salt. Combine onions, vinegar, and 2 tablespoons oil in shallow dish. Turn chicken in mixture and let rest 30 minutes. Remove chicken and onion from marinade and drain briefly.
Heat remaining oil in large skillet over high heat until rippling. Add chicken and cook 2 minutes on each side. Remove chicken to heated serving platter and quickly stir-fry onion over high heat 3 to 4 minutes. (It will still be a little crunchy.) Scatter onion on chicken. Serve immediately, plain or with a table sauce like Pico de Gallo Norteno. Serves 4. PICO DE GALLO NORTENO (Uncooked Tomato Salsa)
There are many variations on salsa cruda. Try to find fresh chiles, but canned jalapenos will do. 2 to 4 fresh chiles, either jalapeno or
serrano 1 garlic clove, minced 4 large ripe red, tomatoes, peeled,
not seeded 6 to 8 scallions, with greens 1/4 cup loosely packed fresh cilantro 1 teaspoon dried Mexican oregano Juice of 1 large lime Salt to taste
Chop chiles very fine. Coarsely chop tomatoes. Finely chop scallions and cilantro. In large bowl combine garlic, tomatoes, scallions, and cilantro and if tomatoes are very dry, gradually add up to 1/2 cup cold water to achieve a light liquid consistency. Stir and add chilies a little at a time, tasting, until it is as hot as you like it. Add oregano, then squeeze lime juice into the salsa. Gradually add salt to taste. Use at once. Makes 4 cups.