Chicken thigh chops with adjika
2 servings
25 minutes
Chicken thigh cutlets with adjika are a juicy, aromatic dish of Russian cuisine with hints of Georgian culinary art. It combines the tenderness of chicken meat with the spicy flavor of adjika, creating a vibrant gastronomic impression. Thanks to flour and egg, the cutlets acquire an appetizing golden crust that is crispy on the outside and retains juiciness inside. Historically, such dishes emerged as a convenient way to cook meat by quickly frying it in a pan. This is a versatile option for lunch or dinner that pairs well with potatoes, rice, or fresh vegetables. The spiciness of adjika gives the meat a rich flavor and makes it especially desirable in cold weather. The simplicity of preparation and richness of taste make chicken thigh cutlets with adjika an excellent choice for family gatherings and friendly meetings.
1
Wash the chicken thighs, dry them, and remove the bones as shown in the video. Pound each piece well with the skin side down on the board, and rub with Georgian adjika.
- Chicken thighs: 2 pieces
- Adjika: 2 teaspoons
2
Pour vegetable oil into a heated pan. While the oil heats up, beat 1 egg and add salt.
- Chicken egg: 1 piece
3
Dip the meat in flour, then in egg - and place it in the pan.
- Wheat flour: 50 g
4
Fry until golden brown for about five minutes on each side.