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Chicken Cutlets with Burst-Tomato Sauce
Ingredients
  • ¼ cup plus 6 Tbsp. (or more) extra-virgin olive oil, divided
  • 2 tsp. fennel seeds
  • 2 tsp. mustard seeds
  • ¼ cup all-purpose flour
  • 4 skinless, boneless chicken breasts, patted dry
  • Kosher salt, freshly ground pepper
  • 1½ lb. cherry tomatoes
  • 3 garlic cloves, finely grated
  • 1 2"-piece ginger, peeled, finely grated
  • 1 Tbsp. red wine vinegar
  • Cilantro leaves with tender stems (for serving)
Steps
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