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Prep time
30 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
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
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Ingredients
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4
chicken breasts, pounded 1/2 inch thick
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1 cup
flour
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2
eggs
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2 cups
breadcrumbs
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1 teaspoon
oregano
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1 teaspoon
sumac
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1/2 teaspoon
cayenne pepper
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1 tablespoon
dill leaves
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2 tablespoons
water
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salt and pepper, to season
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1 tablespoon
butter
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vegetable oil for frying
Directions
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Cut the chicken into strips, 1 inch wide and 2 inch long.
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Season the flour with salt, pepper and cayenne. Dredge the chicken strips in this mix.
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Beat the eggs in a bowl with 2 tbsp of water, and dip your chicken strips in the egg.
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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.
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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.
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