284 minutes
Delicious chicken cutlets marinated with Indian spices and fried to a crispy perfection.
Boneless, Skinless Chicken Breasts, split into 2 sections
0 lb
Garlic Clove, peeled and coarsely chopped
each
Fresh Ginger, peeled and coarsely chopped
0.25 inches
Medium-sized Onion, peeled and coarsely chopped
each
Fresh Hot Green Chili, finely sliced
each
Cilantro, chopped
tablespoons
tablespoons
teaspoons
teaspoons
Egg, beaten
each
Bread Crumbs, preferably homemade
cups
cups
Lemon Juice, for garnish
tablespoons
Lemon Wedges, for garnish
each
Freshly Ground Pepper, for garnish
teaspoons
Flat Leaf Parsley, for garnish
sprigs
1. Create Marinade
In a blender, combine the garlic, ginger, onion, green chili, cilantro, lemon juice, salt, and pepper with a tablespoon of water. Blend until you achieve a smooth paste.
2. Marinate Chicken
Place the chicken breasts in a bowl. Prick the chicken with a fork, then rub the marinade all over the chicken, making sure it’s evenly coated. Cover and refrigerate for at least 4 hours, preferably up to 24 hours.
3. Prepare for Frying
Beat an egg in a bowl. Spread the bread crumbs on a plate. Remove the chicken from the marinade, letting any excess drip off. Dip each piece of chicken in the beaten egg, then coat it thoroughly with the bread crumbs.
4. Fry Chicken
Heat vegetable oil in a skillet over medium-low flame until hot but not smoking. Carefully place the breaded chicken cutlets in the skillet and fry for about 6 to 7 minutes on each side until golden brown and fully cooked.
5. Garnish and Serve
Transfer the cutlets to a warm platter. Immediately sprinkle with salt, freshly ground pepper, and a squeeze of lemon juice. Garnish with lemon wedges and parsley sprigs. Serve hot.
Season the chicken before marination, as well as the flour, egg wash, and breadcrumbs for well-seasoned bites.
Comments (0)