Chicken Cutlents with cauliflower

September 14, 2016


There are two parts for this dish, part 1 with all the ingredient that is required for it, part 2 with all the ingredient that is require for it. 


Ingredient for part 1:

  • 2 Ibs cut into cutlets skinless, boneless breast chicken  pounded to 1/4" thickness.

  • 1 cup all-purpose flour

  • 1 ½ breadcrumbs

  • 2 large eggs

  • 1/2 cup of milk

  • 1 cup of corn oil

  • 2 Tablespoon salt or preferred taste

  • 1 teaspoon black pepper

  • 1 teaspoon cumin

  • 1 teaspoon Coriander

  • 1 teaspoon Paprika

Ingredient for part 2:

  • 5 tablespoons olive oil

  • 2 or 3 cups of Cauliflower cut into small pieces

  • 1 large red onion cut thick strips

  • 1 large red pepper cut thick strips

  • 1/2 cup flour

  • ½ cup milk

  • ½ cup plain yogurt

  • 1/4 1b mozzarella cheese shredded or preferred taste




Part 1:

  • Place the flour and bread crumb in deep dish  and add black pepper, cumin, coriander, and Paprika.

  • Beat eggs, and milk together in deep dish.

  • Put the chicken cutlets in the eggs and milk first then put it the flour mixture.

  • In a pan add the corn oil and let it to heat in 1 to 2 minutes. Then add the chicken cutlets to the pan of corn oil until golden brown or half cooked.

  • In deep dish pan add the chicken cutlets.

 Part 2

  • In a large skillet add the olive oil, red onion, red pepper and the cauliflower, let it cook for about 6 to 7 minutes until is half cooked. Add flour, milk and yogurt and add little of water to make it saucy if needed. Cooked until it boils and constant stir for about 4 to 5 minutes. Then add the mixture to the chicken.Cook in the oven for about 25 minutes in 400 degrees. Take it out of the oven and add the mozzarella cheese on top and let it melt.






Serve the chicken cutlets with basmati rice and salad.










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