1. In a medium-size bowl, mix the sesame oil and teriyaki sauce until
well blended. Add the cutlets, tossing to coat.
2. On a sheet of waxed paper or in a shallow dish, mix the bread
crumbs, sesame seeds, ginger, and garlic.
3. Coat each cutlet with the bread crumb mixture, patting the meat so
the crumbs adhere. Refrigerate for at least 30 minutes.
4. In a large nonstick skillet, heat the oil over medium heat. Add the
chicken cutlets and cook for 5 to 6 minutes on each side, or until
golden and crisp and no longer pink in the center.
5. Transfer the cutlets to serving plates. Garnish with lemon slices
and parsley and serve right away.
MAKE AHEAD: Prepare the recipe through step 3 but do not refrigerate
(the recipe can also be multiplied). Place the coated chicken cutlets
in a single layer on a waxed paper-lined tray or baking sheet for 1 to 2
hours, or until firm. (This is called flash-freezing.) Pack in plastic
freezer bags and freeze up to 4 months.
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NOTES : If cooking the same day, I recommend marinating the cutlets in
the sesame oil and teriyaki sauce mixture for a few hours.
