Friday, 20 March 2009

Cajun Chicken Cutlets

Got rave reviews for this one. Quite a bit of work involved here (by my standard) but a good treat for those meat craving moments.


1. To tenderize the meat, hammer the daylights out of a couple of chicken breasts till desired thickness (the thinner, the faster it cooks).

2. Season lightly with salt and pepper and let sit in the fridge for 3 hours. When I am in a hurry, I would skip this step although the meat would then not be as tasty inside.

3. Coat meat with flour, then beaten eggs, then a bread crumb mixture of crumbs, salt, pepper, cajun seasoning and parsley (optional) for extra colour.

4. Shallow fry till golden brown on both sides and meat *just* cooked through. Serve warm with a simple mixed salad.

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