Wednesday, March 4, 2009

Chips Crusted Chicken Cutlet

Servings : 4

  • Chicken Breast Fillet - 2 large, (2 lb), boneless and skinless
  • Crinkled Potato Chips - 2 cups, crushed roughly
  • Milk- 1/2 cup
  • Plain flour - 1 cup
  • Garlic Salt - 1 tsp
  • Pepper - to taste (but be generous as it tastes pretty good)
  • Oil- for frying
  • 1. Slice each chicken fillet in half lengthwise, to make two flatter disks.
  • 2. Place a plastic wrap on the cutting board, place the fillets on the wrap and with a meat tenderizer, flatten the chicken fillets into 1/2 cm thick fillets. If you do not have a meat tenderizer you can use a rolling pin to flatten the meat. Be very careful when flattening, as the flesh is very delicate and will rip or smash up if you do not do it gently.
  • 3. Sprinkle some garlic salt (1/2 tsp) and freshly ground black pepper on the fillets. Bear in mind that the potato chips will also be salty. So, the seasoning should be done a little less than you would normally.
  • 4. Sprinkle the flour on the fillets to coat.
  • 5. Crush the potato chips and place them in a flat plate or on another cutting board.
  • 6. Put the milk in another plate, sprinkle some more black pepper and garlic salt (1/2 tsp) in the milk, carefully dip each chicken fillet in the milk and then dredge them in the crushed chips to create a crunchy coating.
  • 7. Heat oil in a non-stick pan and immediately fry the fillets till they turn crispy and gold brown, over medium heat, about 3-4 min on each side.
  • 8. Serve it with a side of roasted vegetables or potato fries or with green salad or even in a sandwich like I did.


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