Ingredienti
- Shredded chicken breast0.5 kilogram
- Onion, cut into four pieces1 piece
- Garlic clove1 clove
Peperoncino1 piece
Aceto0.3 cup- Mint leaves2 leaf
Yogurt3 tablespoon
Acqua5 tablespoon
Sale1.5 tablespoon
Pepe nero1.5 teaspoon
Uovo1 piece- Breadcrumbs or crushed crackers1 cup
- Oil, for frying1.5 cup
Passi
- 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 minUtensili necessari:
Frullatore - 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 minUtensili necessari:
Forchetta - 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 minUtensili necessari:
Padella
Fatti nutrizionali
Peperoncinoper 100gAcetoper 100gYogurtper 100gAcquaper 100gSaleper 100gPepe neroper 100gUovoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.