* Exported from MasterCook II *
Indian Chicken Cutlets
Recipe By : Madhur Jaffrey - An Invitation
to Indian Cooking
Serving Size : 2 Preparation Time :4:00
Categories : Ethnic - Indian Poultry
Ingredient -- Preparation Method
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450 Grams Chicken Breast Filet -- (1 pound)
3 Cloves Garlic
1 Cube Ginger (1 inch x 1 inch)
1/2 Medium Onion
1 Green Chili Pepper
2 Tablespoons Coriander Leaves
3 Tablespoons Lemon Juice
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
6 Slices White Bread, Dried and Crushed
1) Peel the garlic, ginger and onion and chop them roughly. Blend the garlic, ginger, onion, green chili, coriander. lemon juice, salt and pepper in the container of an electric blender. Add 1 Tablespoon of water and blend at high speed until you have a smooth paste. Stop the blender, if necessary, to scrape down anything that isn't being ground up.
2) The weight of the chicken is the weight after skin and bone have been removed. Cut each breast into 2 sections. Put the cut sections into a bowl and prick all over with a fork. Pour marinade paste over the chicken and rub into the pieces. Cover and leave refrigerated for 4 to 24 hours - the longer, the better.
3) 30 minutes before serving, beat the egg in a bowl large enough to accommodate the largest piece of chicken. Spread the bread crumbs in a shallow plate. Lift out chicken pieces, one at a time, leaving marinade sticking to them. Dip the chicken first in the beaten egg and then in the bread crumbs. Coat both sides generously with bread crumbs and set aside. Prepare all chicken pieces this way, and let them sit, breaded, for 10 minutes.
4) 15 minutes before serving, 1/4 inch of oil in a 10-12 inch skillet over medium-low flame. When the oil is hot, place the chicken cutlets in the skillet and fry 6 to 7 minutes on each side. Adjust the heat carefully so the chicken pieces turn a rich golden brown in the given time. Remove gently with a spatula when done.
5) To serve, place cutlets on a warm platter. Sprinkle with salt, freshly ground pepper and lemon juice. Serve garnished with lemon wedges and chopped coriander leaves. Alternatively, cut the cutlets into 1-inch squares, insert a toothpick in the center of each square and serve them for hors-d'ouevres.
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