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Ingredients
- 4 skinless, boneless chicken cutlets (about 1 pound in all), pounded to 1/4-inch thickness
- Juice of 2 limes
- 2 teaspoons soy sauce
- 1 teaspoon Maggi sauce
- 1/3 cup olive oil
- Lime wedges for garnish
Method
- Place the chicken in a bowl or shallow dish, add the lime juice, soy sauce, and Maggi sauce, and turn to moisten evenly with the marinade.
- Cover the dish and refrigerate for 1 hour, turning the chicken occasionally.
- Remove the chicken from the marinade, drain well, and blot dry with paper towels.
- Reserve the marinade.
- In a skillet large enough to hold the cutlets in one layer, heat the oil over medium-high heat until rippling.
- Add the chicken and saute, turning once, for about 3 minutes per side, or until just cooked through.
- If desired, transfer the cutlets to a heated platter, add the marinating liquid to the skillet, and boil over high heat for 1 minute.
- Pour over the chicken.
- Serve at once, with lime wedges.
