Chicken cutlets in batter
12 servings
90 minutes
Chicken cutlets in batter are a true culinary art from sunny Portugal. Tender chicken fillet, carefully beaten and infused with spice aromas, is covered with a light, golden batter, creating a crispy crust and juicy center. This recipe perfectly combines the softness of the meat with a hint of spiciness and delicate milky flavor. Such a dish will adorn any table, whether it's a family dinner or a festive feast. Serving with sauces like tkhemali or satsibeli adds a spicy touch to the cutlets, while vegetable sides or mashed potatoes turn them into a complete gastronomic delight.
1
First, let's prepare the batter: in a large bowl, we pour in the flour, break in the eggs, and add the milk, mixing until the batter reaches a uniform consistency, definitely without lumps. It should be neither too thick nor too runny. After all lumps are eliminated, we add a pinch of salt and a dash of pepper (for those who love exotic flavors, dry curry can be added for a spicy batter).
- Wheat flour: 300 g
- Chicken egg: 2 pieces
- Milk: 600 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cut the chicken fillet into 4 pieces each, trim a small fillet off and divide the main part into another 3 pieces. Pound (to avoid splattering everything and everyone within a 2-meter radius with chicken bits, cover it with plastic wrap or a bag; this way pounding won't lead to a major kitchen cleanup) until about half a centimeter thick; if it turns out thinner without becoming holey—great, but I wouldn't recommend risking it the first time. Lightly salt and pepper each piece, then place a pan on the heat at level 7 out of 9 and pour in oil (if you heat the pan too much before adding oil, it may splatter; if you add oil before heating and don't notice water in the pan—you'll also get splattered. So first ensure the pan is dry or heat it until any liquid evaporates before adding oil).
- Chicken fillet: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Sunflower oil: 50 ml
3
When the pan is heated, dip each piece of beaten meat into the batter and place it in the pan. Reduce the heat to 5-6 out of 9, which is the optimal temperature for the batter not to burn and the meat to cook properly, better longer but of higher quality. When the batter on the meat starts to turn golden at the edges, flip the cutlet; you need to flip them 3-4 times. If your temperature is not enough to cook them at 5-6, cover them after the second flip. On average, it takes me about 10-12 minutes for one batch in the pan; the thinner you beat the meat, the faster it will cook. While frying the cutlets, don't forget to add oil, as the batter will absorb some, and after the first batch, it will noticeably decrease.
- Sunflower oil: 50 ml
4
They can be served with a vegetable salad or mashed potatoes. It's very tasty to dip them in sauces — in satzibeli or tkhemali, or even regular ketchup.