Chicken Scallop

Ibrahim Al-SayedKüchenchef

Zutaten

• 500 grams of boneless chicken breast
  500 grams
• 1/3 cup red vinegar
  1 cup
• 1/3 teaspoon black pepper
  1 teaspoon
• 1/4 teaspoon dried coriander
  1 teaspoon
• 1/4 teaspoon curry
  1 teaspoon
• 1/3 teaspoon cinnamon
  1 teaspoon
• 1/4 teaspoon onion powder
  1 teaspoon
• A pinch of cardamom
  1
• 2 cups flour, mixed with a pinch of salt
  2 cup
• 3 eggs
  3 pieces
• 4 tablespoons liquid milk
  4 tablespoons
• 2 cups breadcrumbs or crushed crackers
  2 cup
• 1 tablespoon sesame
  1 tablespoon
• Vegetable oil for frying
  1

Schritte

1. 1

   Clean the chicken breasts and place your hand over the piece of breast, cutting with a sharp knife along your hand to get two pieces that are equal in length, width, and thickness.

   Benötigte Werkzeuge:

   Messer

   5 Min
2. 2

   Gently pound each piece until it becomes very thin without tearing it.

   Benötigte Werkzeuge:

   Fleischklopfer

   5 Min
3. 3

   Marinate the scallop pieces in vinegar and spices for at least two hours, then dip each piece in the flour mixture, then in the beaten egg mixture with milk, and finally coat it in breadcrumbs mixed with sesame.

   Benötigte Werkzeuge:

   🍳

   Bowl

   120 Min
4. 4

   Fry the scallop pieces in hot, abundant oil and serve with fries, salad, and garlic cream.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags