• Ethnic Foods Month - 5

    From Dave Drum@1:3634/12 to All on Fri Sep 27 14:50:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Murgi Cutlet (Calcutta Chicken Cutlet)
    Categories: Asian, Poultry
    Yield: 4 Servings

    1/2 c Onion; sliced
    2 ts Fresh ginger; chopped fine
    2 cl Garlic; sliced
    1/2 ts Ground turmeric
    1/2 ts Salt
    1/4 ts Pepper
    2 Chicken breasts; halved,
    - skinned, boned
    1/4 c Flour
    2 lg Eggs; beaten
    1 c Dried bread crumbs
    1/2 c Oil

    These popular Jewish cutlets be eaten warm or cold, at
    home or on picnics. Garlic, ginger, turmeric are common
    seasonings in the cuisine and using them to marinate the
    chicken produces a fine flavor in relatively bland meat.

    In a processor, process the onion, ginger, garlic,
    turmeric, salt, and pepper into a puree. Marinate the
    chicken pieces in the puree for 2 to 3 hours.

    Dip the marinated chicken pieces into the flour, then
    into the eggs, and then into the bread crumbs.

    In a skillet, heat the oil and fry the cutlets over
    moderately low heat for about 4 minutes on each side.
    The cutlets should cook slowly. Drain briefly on paper
    towels.

    Serve warm.

    Makes 4 servings.

    NOTE: Boneless chicken thighs may also be prepared in
    this way.

    Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
    Created in Exotic Sephardic Kitchens from Morocco to India

    Uncle Dirty Dave's Kitchen

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