Good Eats: Brazilian Chicken Cutlets with Raw Tropical Sauce

This meal had great potential...until I burned the chicken. Actually, I take that back - I didn't burn the chicken. I blame the cookware. After nearly 9 years of use, we're due for new cookware. I've already requested new cookware for Christmas (any suggestions?).

So, if our cookware hadn't gone and burned the chicken, I believe that we would have truly enjoyed this meal. It was hard to enjoy it, though, with a black, thick layer of charred crust on our chicken and a smoky haze in our kitchen (and throughout our home, for that matter).

I realize that I'm not doing a very good job of selling this meal to you, but I'm just keepin' it real. I believe in this meal so much that I would try it again in the future - once I get new cookware.

Recipe for: Brazilian Chicken Cutlets with Raw Tropical Sauce
From: Rachael Ray's Big Orange Book

Ingredients:
1 large, ripe mango, pitted and chopped
4 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
1/4 cup (about a palmful) cilantro, chopped
Juice of 1 lime
A few dashes hot sauce
Salt and pepper
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
2 eggs
1/2 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano
1 teaspoon granulated garlic
1 lemon, zested and cut in wedges
4 tablespoons EVOO, plus more as needed

Directions:
1. Preheat the oven to 250 degrees.
2. Prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, hot sauce, salt and pepper in a medium mixing bowl. Stir gently to combine.
3. Flatten the chicken breasts into cutlets by butterflying each piece open then pounding it out 1/4 inch thick.
4. Set up three shallow dishes on the counter. To one dish add the flour, to the second add the eggs and beat with a splash of water, and to the third add the bread crumbs, grated Parmigiano-Reggiano, granulated garlic, and lemon zest.
5. Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the bread crumb mixture.
6. Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Once the oil is hot, cook the cutlets in batches until golden brown on each side and cooked through, 4 to 5 minutes per side, adding more oil to the pan as needed between batches. As each cutlet finishes cooking, transfer it to a baking sheet and keep warm in the oven while the others cook.
7. Serve the cutlets with the raw sauce on top and lemon wedges to squeeze over the cutlets if desired.