Recipe
Why make it
A juicy yogurt-marinated chicken cutlet in a spiced, double-crunch coating, stacked in a toasted bun with a creamy chilli sauce. Easy to make at home with pantry staples.
Serves 4
+ 14 more in the full recipe
Step 1 of 10
Whisk the yogurt, milk, lemon juice, 1 tsp salt, half the pepper, half the garlic powder and half the paprika in a bowl. Add the chicken cutlets, turn to coat, cover and refrigerate for 30 minutes.
Step 2 of 10
While the chicken marinates, stir together the mayonnaise, ketchup and chilli garlic sauce in a small bowl. Chill until serving.
Step 3 of 10
Set up three plates: on the first, mix the flour, cornflour, baking powder, remaining salt, pepper, garlic powder and paprika. On the second, put the beaten eggs. On the third, spread the breadcrumbs.
Step 4 of 10
Lift a cutlet from the marinade and let the excess drip off. Press it into the flour, dip into the egg, then press firmly into the breadcrumbs until fully coated. Place on a rack and repeat with the rest.
Step 5 of 10
Rest the coated cutlets on the rack for 10 minutes. This helps the crumbs stick during frying.
The last 5 steps are in the full recipe.
Cook’s tip
Slicing the breasts into thin, even cutlets means the chicken cooks through before the crust darkens too much.
Ready to cook?
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