Chicken Cutlet Sandwich
|Garlic||1⁄6 Ounce, peeled (5 Gram, Large Size)|
|Fresh ginger||1⁄4 Inch, peeled, sliced|
|Shallot||1⁄2 Ounce, peeled (15 Gram, 1 Medium Size)|
|Green chili pepper||1⁄6 Ounce, halved and seeded (10 Gram, Fresh)|
|Fresh coriander||1⁄3 Ounce (10 Gram, Cilantro)|
|Plain yogurt||4 Ounce (110 Gram)|
|Whole boneless chicken breasts||1 1⁄4 Pound, each skinned, quartered and pounded to 1/4 inch thick (570 Gram, 2 Pieces)|
|Dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Ground coriander||1 1⁄2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Eggs||2 Large, beaten|
|Vegetable oil||80 Milliliter (1/3 Cup)|
|Whole wheat pita bread||8 Ounce, halved (4 Pieces, 2 Ounces / 55 Gram Each)|
|Cucumber salad||1 Cup (16 tbs)|
Drop the garlic, ginger, shallot, chili pepper, and coriander through the feed tube of a food processor with the metal blade in place and the motor running and chop fine, about 30 seconds, scraping down the work bowl as necessary.
Add the yogurt and process until just combined, about 5 seconds.
Marinate the chicken in the yogurt mixture in a bowl at room temperature for 1 hour or in the refrigerator for 3 hours.
Mix the bread crumbs with the seasonings in a shallow dish.
Place the flour and eggs in separate shallow dishes.
With some of the marinade clinging to the chicken, dip each piece in the flour, egg, and then crumb mixture, patting it on firmly.
Heat 3 tablespoons oil in a large skillet over moderate heat.
Fry the chicken in batches until browned, about 3 minutes per side.
Add more oil as necessary.
(The chicken may be cooked 1 hour ahead and served at room temperature or reheated.) Place a piece of chicken inside each pita bread and top with some Cucumber Salad.