Crispy Chicken Cutlets are a favourite amongst the young and alike. I have added a Turkish twist to this crowd-pleaser through the herbs and spices. I serve this with cacik (tzatziki sauce), salad and potatoes for a refreshing summer meal. —Saboush
chicken breasts, pounded 1/2 inch thick
salt and pepper, to season
vegetable oil for frying
In This Recipe
Cut the chicken into strips, 1 inch wide and 2 inch long.
Season the flour with salt, pepper and cayenne. Dredge the chicken strips in this mix.
Beat the eggs in a bowl with 2 tbsp of water, and dip your chicken strips in the egg.
Season your breadcrumbs with the sumac and dill leaves and cover your chicken strips in this mixture. Cover and refrigerate the chicken in the fridge for 1/2 to 1 hour.
Heat the oil and the butter in a frying pan until it is very hot, and fry the chicken strips on both sides until golden brown. Serve warm with your favourite salad and dips.