Subj : Ethnic Foods Month - 5
To   : All
From : Dave Drum
Date : Fri Sep 27 2024 02:49 pm

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
 
MMMMM

.... SAVE THE PLANET! It's the only one with beer.
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