Thai Style Chicken Cutlets
4 servings
30 minutes
Thai-style chicken cutlets are a true gastronomic masterpiece, combining the spiciness of Asian spices with the tenderness of chicken meat. This recipe is inspired by traditional Thai cuisine, where the balance of flavors is key to perfection. The heat of red pepper complements the depth of soy and fish sauce, while the softness of milk-soaked bread makes the cutlets incredibly juicy. The breading gives an appetizing crispy crust, and frying in hot oil releases aromas. Serving with rice and fresh vegetables turns this dish into a complete culinary experience that conveys the spirit of Thailand. The cutlets are perfect for a cozy dinner or an exotic gastronomic adventure.
1
Soak the bread in milk. Squeeze it out.
- Milk: 100 ml
- White bread: 50 g
2
Cut the pepper lengthwise and, if you don't want it to be very spicy, remove all the white veins and seeds.
- Red chili pepper: 1 piece
3
Pass all ingredients: chicken, garlic, onion, pepper, bread through a meat grinder or chop in a food processor. Add fish sauce and soy sauce. Mix well.
- Chicken breast: 1 piece
- Garlic: 1 clove
- Onion: 0.5 piece
- Red chili pepper: 1 piece
- White bread: 50 g
- Fish sauce: 1 tablespoon
- Soy sauce: 1 tablespoon
4
Form 8 patties from the prepared minced meat, dip them in beaten egg white, and coat with breadcrumbs.
- Egg white: 1 piece
- Breadcrumbs: 100 g
5
Fry the cutlets in well-heated oil for about 10 minutes, turning occasionally.
- Vegetable oil: 5 tablespoon
6
Serve immediately with rice and/or vegetables.
