This is a chicken cutlet recipe that full of latin influence. A chicken dinner recipe that’s easy enough for a weeknight meal and impressive enough for entertaining. Chicken Cutlets with Jalapeno Orange Sauce with Black Beans.
Vacation! I’m sure you know the routine; one week getting ready for vacation, one week of vacation, one week catching up from vacation equals no time to blog, or for that matter not much time for cooking. Busy..busy..busy.
I’ll most certainly be back in the kitchen groove this weekend, but for now let’s cook this quick fix dinner. Healthy chicken cutlet recipes are not only easy, but loaded with flavor. And we love the texture of a chicken cutlet. They simply don’t dry out as easily as a large chicken breast. And of course cook quicker and easier.
One of the side effects of writing this blog for the years, is that people seem to think that I’m a purist. Never sitting through the take out line at Chick-fil-a, making my own bread for sandwiches, milling my own grains … only cooking with dried beans – soaking, fussing, simmering.
I do love Chick-fil a-nuggets, and I’m here to say that my guiltiest pleasure is a McDonalds Filet-o-fish. I can make a mean loaf of bread from time to time. I own a wheat farm in Kansas, but have never personally milled a single grain.
But I am a big fan of using dried beans. Why bother? It’s really an easy thing to do, just some soaking time involved, the flavor you achieve is deeper and richer, and as you’re cooking those beans, you can add flavors that will seep all the way into the beans for a much more flavorful result. Not to mention the texture of cooked dried beans are superior. I’ve included an affiliate link if you’re interested in exploring your dried bean options.
With that said, you bet I have canned beans in the pantry and lots of them. For exactly this reason. For easy meals that make cooking a pleasure during the busy work week, and for those hectic times before and after vacation. Canned black beans to the rescue.
The flavor of these, when simply warmed and tossed with sauteed onions is superb.
Along side the latin flare of a tender chicken cutlet which has been dusted with flour and sauteed is exceptional. And the orange jalapeno sauce brings this all together for a fabulous little dinner with a latin flare.
And if you read the recipe and get organized, this is on the table in about 30 minutes. And don’t forget to buy pre-sliced chicken cutlets at the store. That’s a time saver for sure.
How to get organized? Get out your pans, dice and slice before you start cooking and voila. Let’s take a look. This little recipe is a pleasure to put on the table.
Recipe for Chicken Cutlets with Jalapeno Orange Sauce and Black Beans
If you’re looking for easy chicken cutlet recipes, this is a good one to try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.
And if you have a favorite chicken cutlet recipe, let me know, I’d love to give it a try.
More Easy Chicken Recipes for Dinner
And if you’re looking for more chicken cutlet recipes, don’t miss this one for Ginger Lime Chicken Cutlets. It’s such an easy and flavorful recipe.
And don’t miss my Chicken Category. You’ll find lots of great recipes, including the most popular chicken recipe on my site for Easy Baked Chicken Parmesan.
Chicken Cutlets with Jalapeno Orange Sauce and Black Beans
Ingredients
- 4 chicken breast cutlets
- 1/4 cup flour for dusting
- 6 Tablespoons olive oil divided
- 3 medium cloves garlic thinly sliced
- 1/2 teaspoon ground cumin divided
- 1/2 cup fresh orange juice
- 1 lime juice juiced
- 1 jalapeno chile seeded, deveined and minced
- Salt and fresh ground pepper
- 1 small sweet onion chopped
- 15 1/2 ounce black beans canned, rinsed and drained
- 2 Tablespoons chopped fresh cilantro
Instructions
- Slice garlic, chop jalapeno and dice the onion.
- Heat a skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, turn the heat down to medium and add the jalapeno and onion. Cook for 3 minutes. Add the garlic and cook until garlic is golden and fragrant, about 1 minute.
- Stir in the cumin, orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper.
- Add the black beans and cook until heated through. Add the cilantro. Set aside and cover to keep warm.
- Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour. Shake chicken to remove any access flour.
- Wipe out the skillet. Heat 2 tablespoons of oil in the skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.
- Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus sauce over and serve.
Nutrition
Chicken Cutlets with Jalapeno Orange Sauce and Black Beans …It’s What’s for Dinner.
we will be trying this recipe soon – love all the flavors in this one!
Thanks Stephanie.
It seems like we enjoy a lot of the same dishes. Your meal sounds delicious and is plated so nice.
Love all those savory flavors. Not so much a “sweets” person.
That sauce sounds very good. Hope you had a great vacation!
Thanks Karen, you’re getting ready to hear all about it, I’m working on a post right now. 🙂
That sauce sounds so perfect with the chix and black beans! I’d be tempted to try the habanero as long as it was seeded first. Great post Lea Ann.
I’m going to make myself buy a habanero this weekend! 🙂
My husband hates eating chicken breast, but prepared this way I think I can make him a convert with the fabulous flavors here! I’ll be checking on that link too – thanks!
I’m not a big chicken breast fan either. But when in the form of cutlets they seen to take on a tenderness that I really love.
Sounds mighty good for a quick through together and I like your shot of it.
Thanks Larry!
This sounds fabulous Lea Ann. I love almost anything with black beans and the orange jalapeno sauce must be fabulous. Will be trying this one.
Sam
Thanks Sam, it really is a good little recipe.
So good to see you back! I’m with you on the crazy orange peppers and you know how much I love my spice! I stick to Serrano peppers. Very delicious sounding flavor combination in that Mojo Sauce – I like how fast this dish goes together, too!
Well, I’m kind-a back. Will be in full swing this weekend. 🙂 Even serrano peppers can be a little spicy for me, I have to really dig at those veins. I always use them in oriental dishes when heat is called for.
I too fear habaneros. I sweat at the thought of dicing them.
LOL, I’ve never even gotten to the dicing stage. 🙂
Hi Lea Ann, Good to have you back and to see that somebody understands the blogging challenge during the summer time.. 4 weeks getting ready for vacation, 4 weeks gone on vacation and 4 weeks to catch up. It has been the never ending vacation dilemma! I’ll definitely will take this recipe to try. I know that my husband will love it. Looking forward to seeing you. Kirsten
Thanks Kirsten. Look forward to seeing you next Tues. 🙂
There’s just something wondeful about orange and jaalpeno with black beans. Great recipe. Oh and cilantro. Yum.
Oh yes, gotta throw in that cilantro!