Chicken Cutlets in Batter

Description

Chicken cutlets in batter

Ingredients

• Wheat Flour - 10.6 oz
• Chicken fillet - 2 lbs
• Chicken Egg - 2 pieces
• Milk - 20 fl oz
• Safflower Oil - 1 fl oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

First, let's prepare the batter: in a large bowl, add the flour, crack in the eggs, and pour in the milk. Mix until the batter reaches a smooth, even consistency, making sure there are no lumps. It should be neither too thick nor too runny. Once all the lumps are eliminated, add a pinch of salt and a dash of pepper. For those who enjoy exotic flavors, you can add some dried curry for a spiced batter.

Step 2

Cut the chicken fillet into 4 pieces, trim off the small fillet, and then divide the main part into 3 pieces. Tenderize the meat (to avoid splattering chicken bits all over the place, cover it with plastic wrap or a bag, so that tenderizing won't lead to a kitchen cleanup). Tenderize until the thickness is about half a centimeter; if you can get it thinner without it tearing, that's great, but I wouldn’t recommend taking that risk on your first try. Season each piece lightly with salt and pepper, then place a skillet on the heat at about 7 out of 9 settings and pour in some oil (if you heat the skillet too much before adding the oil, you might get splattered; if you add oil before heating and there’s water in the skillet, you’ll get splattered again, so first make sure the skillet is dry, or heat it until any moisture evaporates before adding the oil).

Step 3

When the skillet is heated, dip each piece of beaten meat into the batter and place it in the skillet. Reduce the heat to 5–6 out of 9; this is the optimal temperature at which the batter won’t burn, and the meat will have enough time to cook through—it's better to take longer and ensure quality. When the edges of the batter start to turn golden, flip the cutlet. You should turn the cutlets 3–4 times; if the temperature is not high enough to cook them at 5–6, cover them with a lid after the second flip. On average, it takes me about 10–12 minutes for one batch in the skillet; the thinner you pound the meat, the faster it will cook. While frying the cutlets, don't forget to add more oil, as the batter will absorb some, and after the first batch, there will be noticeably less.

Step 4

You can serve them with a vegetable salad or mashed potatoes. They are also delicious dipped in sauces — such as satzibeli or tkemali, and regular ketchup works well too.

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