Chicken Scallop

Ibrahim Al-SayedCuisinier

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   Couteau

   5 minutes
2. 2

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

   Matériel requis:

   Maillet à viande

   5 minutes
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.

   Matériel requis:

   🍳

   Bowl

   120 minutes
4. 4

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

   Matériel requis:

   Poêle à frire

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques