Recipe is based on
Recipe: ''
Culinary category: Schnitzel
Culinary: thai
Ingredients
- 4 boneless chicken breasts
- 200 ml coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red curry paste
- 100 g plain flour
- 2 large eggs, beaten
- 150 g breadcrumbs
- Vegetable oil, for frying
- Salt and pepper, to taste
Instructions
- In a mixing bowl, combine coconut milk, fish sauce, lime juice, garlic, ginger, and red curry paste. Mix well.
- Place the chicken breasts between two sheets of cling film and gently pound them to an even thickness.
- Marinate the chicken in the coconut mixture for at least 20 minutes.
- Remove the chicken from the marinade, allowing excess to drip off. Season with salt and pepper.
- Set up a dredging station: place flour in one dish, beaten eggs in a second dish, and breadcrumbs in a third.
- Coat each piece of chicken first in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
- In a large frying pan, heat enough vegetable oil over medium heat to cover the bottom of the pan.
- Once hot, carefully add the breaded chicken and fry for about 3-4 minutes on each side or until golden brown and cooked through.
- Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil. Serve immediately.