Lemongrass Chicken Cutlets

Just make these. Buy the ingredients and do it. You won't believe, truly, how much flavor these juicy cutlets harbor, so much that only rice and a green salad is needed to complete the meal. Leftovers make great sandwiches and, when shredded, enliven any pasta dish.

Get started by chopping and adding to a food processor the following: 4 cloves of garlic, 1/2 red onion (or 2-3 shallots), 1 stalk lemon grass (remove outer leaves and chop lower 2/3 of the stalk), 2 T. rice wine or dry sherry, 2 T. sugar, 3 T. fish sauce and 1 T. vegetable oil. Process to a fine paste. Rub paste all over 1 1/2 lbs. of thin chicken cutlets. Pour all into a plastic bag, seal very tightly and refrigerate for a few hours. Remove from fridge and marinate at room temperature 1 hour before cooking.

Line a large baking sheet with aluminum foil and scatter profusely with either sliced Chinese garlic chives or 4-5 scallions, green and white parts. Preheat broiler while you make the dressing by whisking together in a deep bowl: 1 t. dried red chili flakes, the juice of 4 limes, 1 T. minced garlic, just under 1/4 cup sugar and 4-5 T. fish sauce. Mix until the sugar dissolves completely. Set aside and Place the chicken cutlets on prepared baking sheet. Broil for 5 minutes per side with the pan positioned 3 inches or so under the heat source. Try not to overcook.

Slice the cutlets - if desired - and serve with rice. Top cutlets with shredded lettuce and shaved raw onions. If you have it, fresh mint or cilantro only enhances the Vietnamese flavor profile. Serve dressing on the side or carefully drizzled over salad greens.