Yogurt Fried Chicken Cutlets
Tender chicken cutlets marinated in yogurt, garlic, and paprika, lightly coated in flour, and fried until golden and crisp. A simple yet impressive main dish ready in about 35 minutes.
Equipment
- 1 | cutting board |
- 1 | Meat mallet or rolling pin | for pounding
- 1 | Mixing bowl |
- 1 | Shallow dish | for flour
- 1 | Large skillet |
- 1 Tongs
- 1 | Paper towels |
Ingredients
- 1.5 | lbs | chicken breasts | sliced into cutlets
- 0.5 | cup | plain yogurt |
- 3 | tbsp | chopped cilantro |
- 3 | cloves | garlic | minced
- 1 | tsp | paprika |
- 0.5 | tsp | salt |
- 0.5 | tsp | black pepper |
- 1 | large | egg |
- 0.75 | cup | all-purpose flour |
- 1 | | oil for frying | enough for 1/2 inch depth
Instructions
- Slice chicken breasts into thinner cutlets and pound to even thickness.
- Mix yogurt, cilantro, garlic, paprika, salt, and pepper in a bowl.
- Add chicken and coat thoroughly; rest 10 minutes.
- Crack the egg into the bowl and mix until incorporated.
- Dredge each piece in flour, pressing lightly for an even coat.
- Heat 1/2 inch of oil in a large skillet over medium heat.
- Fry the cutlets 3–4 minutes per side until deep golden and crisp.
- Drain on paper towels and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven to restore crispness.
Do not overcrowd the pan while frying.
Pound the chicken evenly for consistent cooking and maximum crisp edges.
Reheat in a 375°F oven to restore crispness.
Do not overcrowd the pan while frying.
Pound the chicken evenly for consistent cooking and maximum crisp edges.