I am bursting with excitement about how delicious these cutlets turned out to be... just watching my guests devour them down in minutes made me want to seek out Anjum and give her a big hug :-). This is a must try folks! And what's more, it uses up very little oil.
Note: I made the marinade the night before and left the chicken in the fridge to soak in all the spices.
This recipe serves two.
Ingredients
2--3 tablespoons vegetable oil
Pinch of salt and freshly ground black pepper
¼ teaspoon ground cumin
2 large slices of bread, crumbed and placed on a plate
2 boneless chicken breasts, skinned and flattened with a meat mallet between two pieces of clingfilm to a thickness of 1 cm
1 large egg, whisked
Lemon wedges to serve
Marinade
1 large clove of garlic, peeled
5g fresh ginger, peeled
Half small onion, peeled
Salt, to taste
¼ teaspoon freshly ground black pepper
1½ teaspoons lemon juice
1 tablespoon vegetable oil
Half teaspoon garam masala
Method
- Using a blender, whizz together the ingredients for the marinade until smooth. Taste and adjust the seasoning and add lemon juice (it should be generous to flavour the chicken).
- Marinade the chicken in a non-metallic bowl for as long as possible, at least a few hours, in the fridge. Bring back to room temperature before cooking.
- Heat the oil in a large, non-stick frying pan. Mix the salt, pepper and cumin into the breadcrumbs.
- Dip the chicken breasts into the egg and then press both sides into the breadcrumbs. Lay in the pan, turn the heat to moderate and fry for one to two minutes each side, depending on the thickness.
- Serve hot with wedges of lemon.
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