1/2 c Onion; sliced
2 ts Fresh ginger; chopped fine
2 cl Garlic; sliced
1/2 ts Ground turmeric
1/2 ts Salt
1/4 ts Pepper
2 Chicken breasts; halved,
- skinned, boned
1/4 c Flour
2 lg Eggs; beaten
1 c Dried bread crumbs
1/2 c Oil
These popular Jewish cutlets be eaten warm or cold, at
home or on picnics. Garlic, ginger, turmeric are common
seasonings in the cuisine and using them to marinate the
chicken produces a fine flavor in relatively bland meat.
In a processor, process the onion, ginger, garlic,
turmeric, salt, and pepper into a puree. Marinate the
chicken pieces in the puree for 2 to 3 hours.
Dip the marinated chicken pieces into the flour, then
into the eggs, and then into the bread crumbs.
In a skillet, heat the oil and fry the cutlets over
moderately low heat for about 4 minutes on each side.
The cutlets should cook slowly. Drain briefly on paper
towels.
Serve warm.
Makes 4 servings.
NOTE: Boneless chicken thighs may also be prepared in
this way.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India
Uncle Dirty Dave's Kitchen
MMMMM
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