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2poundsthin-sliced chicken cutletspounded to a ¼" thick
salt and pepperto taste
4largeeggs
1cupflourfor dredging only
2cupsolive oilor enough to fill up pan at least ½ an inch
Instructions
Mix together the tomatoes, mozzarella, red onion, and extra virgin olive oil. Season with salt to taste then set aside for at least 30 minutes before frying the cutlets.
For the chicken
Heat a ½ inch of olive or vegetable oil in a large heavy pan to 370f.
Meanwhile, mix together the breadcrumbs, Pecorino, and parsley.
Pound the chicken to a ¼ thick then season with salt and pepper on both sides.
Dredge the chicken into flour and shake off the excess. Place cutlet into the egg and then into the breadcrumbs. Place all the breaded cutlets onto a baking sheet for easy frying.
Fry the cutlets for 3-4 minutes per side then place on a wire rack or paper towel-lined baking sheet. Work in batches to not overcrowd the pan.
Let the cutlets cool down for about 10 minutes before plating. To plate, add 1-2 cutlets to a plate and spoon a portion of the tomato salad on top. Tear a bit of the basil and drizzle some extra virgin olive onto each plate. Enjoy!
Notes
Makes 4 very large or 6 moderate-sized portions.
Letting the tomatoes and mozzarella marinate for 60 minutes or more is key to getting a better flavor and making the salad juicier.
The cutlets should be warm (even room temperature) and not piping hot when served. This will give you enough time to easily prepare the meal.
Leftovers can be saved for up to 3 days and can be enjoyed with or without reheating.
For more Instructions watch the video
Enjoy!
This page was posted by Sputnik One of the Sputniks Orbit blog
If you’re looking to learn how to make Tuna Patties, look no further! These quick and easy Tuna Cakes / Patties are tender, delicious and loaded with flavour. These Tuna cakes come together in minutes and I’m sure you’re going to love this recipe!
Ingredients
Makes Approx. 12 – 14 tuna cakes
3 cans of Tuna (133 grams each)
3 slices of Fresh Bread
1/2 Red Onion
1/2 Red Bell Pepper
2 Green Chillies
5 Garlic Cloves
2 Medium Tomatoes
Small bunch of Cilantro
Juice of 1/2 Lemon
1/2 tsp Dijon Mustard
Salt & Pepper to Taste
3 Large Eggs
1 Cup Vegetable Oi
For The Coating
3 Large Eggs
2 cups Bread Crumbs
Method
In a large bowl, empty the cans of tuna and with a fork mash down the tuna into small flakes.
Make bread crumbs with the bread and add it to the flaked tuna.
Chop the Onion, Red Bell Pepper, Green Chillies, Garlic, Tomatoes and Cilantro finely and add them to the bowl.
Season the mixture with the lemon juice, dijon mustard, salt and pepper.
Beat the eggs and add it to the mixture.
In a bowl, beat up the remaining eggs and add some bread crumbs on a board.
Form the tuna mixture into small balls, dip them into the beaten egg, then coat with the bread crumbs and shape into desired shape.
Place in a heated pan with some vegetable oil and fry until they are golden on both sides.
For more directions watch the video
Enjoy!
This page was posted by Sputnik One of the Sputniks Orbit blog
