Recipe: Chicken cutlets
Tea party favourite
PHOTO: HUBA AKBAR
These mouth-watering appetisers will be the perfect addition to your next tea party
Method
• Prepare the chicken mix by combining all the ingredients, except the onion, together in a food processor. Add the chopped onions into the mince once it is prepared.
• Moisten your palms with some water and roll the mince into 20 to 25 even-sized balls. Flatten them slightly to give them the shape of a kebab.
• Place the all-purpose flour and bread crumbs in two separate plates and then beat an egg for coating. Dip each kebab in the egg, making sure the liquid covers all of its sides.
• Dip the egged kebab in the all-purpose flour, followed by the bread crumbs. Repeat the process for each of the remaining pieces.
• Fry the kebabs in a non-stick pan, with about two tablespoons of pre-heated oil in it. Cook until the kebabs become golden-brown in colour, turning them over once or twice to fry completely.
Tonkatsu dipping sauce
This popular Japanese condiment goes great with chicken. And what’s more, it is super easy to prepare. Serve Tonkatsu as a dip for your chicken cutlets and see for yourself!
Ingredients
• Worcestershire sauce 1/2 cup
• Soy sauce 1/4 cup
• Granulated sugar 1/4 cup
• Tomato ketchup 1/4 cup
• Dijon mustard 1 tsp
• All-spice mix (ground — if available) 1/4 tsp
Method
• Whisk the Worcestershire sauce, soy sauce, sugar and ketchup together in a small saucepan. Bring the mix to a simmer, cooking over medium-low heat for a few minutes.
• Reduce the heat. Simmer the sauce continuously until it reduces to about one cup. This should take roughly 10 minutes.
• Whisk in the Dijon mustard and all-spice mix.
• Remove the pan from the stove and allow the sauce to cool down to room temperature before serving.
Note:
• The sauce can last up to one week if stored in a refrigerator.
• If you are unable to find an all-spice mix, there is an alternate recipe you can follow to prepare Tonkatsu sauce. Simply whisk one tablespoon of dry mustard powder with two tablespoons of water in a small bowl. Add one cup of ketchup, one cup of Worcestershire sauce and four tablespoons of soy sauce to the mix and whisk until smooth.
SOURCE: SAVEUR.COM
Published in The Express Tribune, Ms T, December 13th, 2015.
Method
• Prepare the chicken mix by combining all the ingredients, except the onion, together in a food processor. Add the chopped onions into the mince once it is prepared.
• Moisten your palms with some water and roll the mince into 20 to 25 even-sized balls. Flatten them slightly to give them the shape of a kebab.
• Place the all-purpose flour and bread crumbs in two separate plates and then beat an egg for coating. Dip each kebab in the egg, making sure the liquid covers all of its sides.
• Dip the egged kebab in the all-purpose flour, followed by the bread crumbs. Repeat the process for each of the remaining pieces.
• Fry the kebabs in a non-stick pan, with about two tablespoons of pre-heated oil in it. Cook until the kebabs become golden-brown in colour, turning them over once or twice to fry completely.
Tonkatsu dipping sauce
This popular Japanese condiment goes great with chicken. And what’s more, it is super easy to prepare. Serve Tonkatsu as a dip for your chicken cutlets and see for yourself!
Ingredients
• Worcestershire sauce 1/2 cup
• Soy sauce 1/4 cup
• Granulated sugar 1/4 cup
• Tomato ketchup 1/4 cup
• Dijon mustard 1 tsp
• All-spice mix (ground — if available) 1/4 tsp
Method
• Whisk the Worcestershire sauce, soy sauce, sugar and ketchup together in a small saucepan. Bring the mix to a simmer, cooking over medium-low heat for a few minutes.
• Reduce the heat. Simmer the sauce continuously until it reduces to about one cup. This should take roughly 10 minutes.
• Whisk in the Dijon mustard and all-spice mix.
• Remove the pan from the stove and allow the sauce to cool down to room temperature before serving.
Note:
• The sauce can last up to one week if stored in a refrigerator.
• If you are unable to find an all-spice mix, there is an alternate recipe you can follow to prepare Tonkatsu sauce. Simply whisk one tablespoon of dry mustard powder with two tablespoons of water in a small bowl. Add one cup of ketchup, one cup of Worcestershire sauce and four tablespoons of soy sauce to the mix and whisk until smooth.
SOURCE: SAVEUR.COM
Published in The Express Tribune, Ms T, December 13th, 2015.