SESAME & CURRY LEAF CUTLETS
WITH A SHAVED FENNEL SALAD
Tender little clams are steamped then topped with a buttery breadcrumb mixture. Spicy sausage, garlic, shallot and parsley in every bite!
Serves 2-3
Total Time :1 hour | Total Active Time: 50 min.
Sesame, Curry Leaf Chicken Cutlet - With Fennel Slaw
Yield: 2
Prep time: 30 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 Hour
Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts, butterflied and pounded to 1/4-inch thickness (about 8 oz each)
- 6 garlic cloves
- 1 inch ginger
- 2 tbsp vinegar
- ½ tsp salt
- ¼ cup water
Fennel Slaw
- 1 fennel bulb
- ½ shallot
- 1 frenso pepper (seeds removed if you don’t want it to be too spicy)
- Juice of ½ a lime
- 2 tbsp yogurt
- pinch of salt
Chicken Dredge and Frying
- 2 eggs
- ¼ cup flour
- 2 tsp chilli powder
- 1 cup bread crumbs
- ¼ cup finely chopped curry leaves
- ¼ cup raw sesame seeds
- ½ cup neutral oil for frying, plus more as needed
Instructions
Marinate Chicken
- Blend together the ginger, garlic, vinegar, water. Combine with the chicken breasts and let marinate in the fridge for at least 1 hour, up to 24. Remove from the fridge 1 hour before you plan on frying it.
Prepare the Slaw
- Slice the fennel bulb, fresno pepper and shallot thinly, then combine them in a bowl.
- In a small bowl, mix the lime juice, yogurt, and a pinch of salt. Pour over the fennel mixture and toss to coat. Set the slaw aside in the fridge to chill while you prep the chicken.
Fry the Chicken
- In a shallow bowl, whisk the eggs until beaten. In another shallow dish, combine the flour and chili powder. In a third and final dish combine the bread crumbs, curry leaves, and sesame seeds. Add a pinch of salt to each dish and combine well.
- Remove the chicken from the marinade and pat it dry with paper towels.
- Dredge each piece of chicken in flour, shaking to remove any excess. Then dip in egg, letting excess drip off. Finally, dredge it in the breadcrumbs, pressing firmly with your palm.
- Transfer the coated chicken to a baking sheet or wire rack.
- Heat the oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan, but not fully submerge the chicken.
- Once the oil is hot (you can test it by dropping in a small piece of bread; if it sizzles, it’s ready), fry the chicken breasts for about 3-4 minutes per side, or until golden and crispy, and the internal temperature reaches 165°F (74°C).
- Place the cooked chicken on a plate lined with paper towels to drain any excess oil.
- Serve the chicken with the slaw and a few lime wedges.