Ingredjenti
- Shredded chicken breast0.5 kilogram
- Onion, cut into four pieces1 piece
- Garlic clove1 clove
Peprina sħiħa1 piece
Vinaġru0.3 cup- Mint leaves2 leaf
Jogurt3 tablespoon
Ilma5 tablespoon
Salt1.5 tablespoon
Bżar iswed1.5 teaspoon
Bajda1 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.
recipe.minutesGħodda meħtieġa:
Blender - 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.
recipe.minutes - 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.
recipe.minutesGħodda meħtieġa:
Furketta - 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.
recipe.minutes - 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.
recipe.minutesGħodda meħtieġa:
Pan
Fatti tan-Nutrizzjoni
Peprina sħiħagħal kull 100gVinaġrugħal kull 100gJogurtgħal kull 100gIlmagħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100gBajdagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.