PAN-FRIED CHICKEN BREASTS WITH INDIAN YOGURT MARINADE
This Pan-Fried Chicken Breasts with Indian Yogurt Marinade recipe is the perfect dinner treat. And, it's adapted from "Martha Stewart's Cooking School."=
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Marinate cutlets: Place cutlets in a shallow dish and pour marinade over, turning the chicken to thoroughly coat. Cover and marinate overnight in the refrigerator. Remove cutlets from the marinade and wipe with paper towels to remove any marinade that might be clinging to them (you want them to be dry before dredging).
- Bread cutlets: Heat oven to 200 degrees while you prepare the three components of the breading. Place flour in a shallow dish and whisk to combine with 1 teaspoon salt and 1/2 teaspoon pepper. In another shallow dish, whisk to combine panko with 1 teaspoon salt. Lightly beat eggs in a wide, shallow bowl. Dredge one cutlet at a time in the seasoned flour, turning to coat, then shake off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with panko, patting the cutlets firmly so the coating adheres but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
- Pan-fry: Heat 1/4 inch oil in a large skillet on medium heat until it reaches 350 degrees. Working in batches to avoid crowding the pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
- Serve: Arrange cutlets on a platter. Garnish with lime wedges, cilantro, and onion.
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Marvel Brooks
[email protected]I'm new to cooking. Do you have any tips for making this dish?
vivoamar mobile
[email protected]This recipe looks delicious! I can't wait to try it.
A Linoge
[email protected]Can I use boneless, skinless chicken thighs instead of breasts?
Annes Ahmed (‫دنيا القرآن‬‎)
[email protected]I'm allergic to yogurt. Is there anything I can substitute it with?
Meer Hussain
[email protected]I'm not sure what I did wrong, but my chicken came out dry and tough.
Donkor Gideon
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so delicious!
Tauhid Media
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
Abishek Sharma
[email protected]I'm not a big fan of Indian food, but I really enjoyed this dish. The flavors are very well-balanced.
Rayhan Ali
[email protected]This is a great recipe for a quick and easy weeknight meal.
Stephen Kilonzo
[email protected]I love the way the yogurt marinade tenderizes the chicken. It's so juicy and flavorful.
Ravindu Pramod
[email protected]This dish is so easy to make and it's always a hit with my guests.
Phulo Devi
[email protected]I've tried this recipe several times and it always turns out great. I love the combination of flavors.
Addu baloch
[email protected]This recipe is a keeper!
lifey yermi
[email protected]I made this for dinner last night and my family loved it! Even my picky kids ate it all up.
Sheri Shahzad
[email protected]The chicken was a little dry, but the marinade was delicious.
AB Abid Hasan
[email protected]This is my new favorite way to make chicken breasts! They're so easy to make and they always turn out perfect.
chetopenguin
[email protected]I'm not a big fan of yogurt, but this marinade was surprisingly good. The chicken came out really moist and flavorful.
SK JUNAEID
[email protected]This dish was absolutely delicious! The chicken was so tender and juicy, and the yogurt marinade gave it a wonderful flavor. I will definitely be making this again.