Cutlets w/ Avocado-Poblano Sauce

Don’t use chicken cutlets that are thicker than ½ inch thick or they won’t cook as quickly and evenly. If yours are too thick, place them between two sheets of plastic wrap and gently pound them with a meat pounder to an even ½-inch thickness.

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Step 1

In a 12-inch nonstick skillet over medium-high, char the poblanos, turning them occasionally, until blackened all over, about 15 minutes. Transfer to a small bowl, cover and let steam for 10 minutes; reserve the skillet. Meanwhile, in a small bowl, mix 2 teaspoons of cumin, ¾ teaspoon salt and ½ teaspoon pepper. Season the chicken on both sides with this mixture; set aside.

Step 2

Peel, stem and seed the chilies, then add to a blender along with the remaining 1 teaspoon cumin, the olive oil, half the avocado, 1 cup of cilantro, the almonds, lemon juice and ¼ teaspoon salt. With the machine running, stream in ⅓ cup water and puree until smooth. Taste and season with salt, then set aside.

Step 3

In the same skillet over medium-high, heat the neutral oil until barely smoking. Add the chicken in a single layer and cook until well browned on both sides, 4 to 6 minutes total, flipping once halfway through. Transfer to a platter. Spoon about one-third of the sauce over the chicken, then top with the remaining avocado and the remaining cilantro. Serve with the remaining sauce on the side.