Zutaten
- Shredded chicken breast0.5 kilogram
- Onion, cut into four pieces1 piece
- Garlic clove1 clove
Scharfe Paprika1 piece
Essig0.3 cup- Mint leaves2 leaf
Joghurt3 tablespoon
Wasser5 tablespoon
Salz1.5 tablespoon
Schwarzer Pfeffer1.5 teaspoon
Ei1 piece- Breadcrumbs or crushed crackers1 cup
- Oil, for frying1.5 cup
Schritte
- 1
In the blender, place the chopped onion, garlic clove, hot pepper, salt, black pepper, mint, yogurt, water, and vinegar. Blend well until you get a smooth mixture.
5 MinBenötigte Werkzeuge:
Mixer - 2
Pound the chicken breasts until they are thinner and marinate them for 12 hours before cooking to absorb the marinade well. Take them out of the fridge before cooking.
720 Min - 3
Beat the egg with a fork along with a little black pepper and salt. Dip the chicken breasts in the egg and then coat them well with breadcrumbs.
5 MinBenötigte Werkzeuge:
Gabel - 4
It is preferable to leave the chicken breasts in the fridge for a quarter of an hour to rest and allow the breadcrumbs to adhere.
15 Min - 5
Heat the oil and place the breaded chicken pieces over high heat for one minute, then reduce the heat for four minutes on each side.
5 MinBenötigte Werkzeuge:
Bratpfanne
Nährwertangaben
Scharfe Paprikapro 100gEssigpro 100gJoghurtpro 100gWasserpro 100gSalzpro 100gSchwarzer Pfefferpro 100gEipro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.