Chicken With Tomato Sauce And Butter
|Whole chicken breasts||1 Pound, boned, skin removed, and each breast split into 2 sections (2 Pieces)|
|Garlic||3 Clove (15 gm), peeled and coarsely chopped|
|Fresh ginger piece||1 Inch, 1 inch long and 1 inch wide, peeled and coarsely chopped|
|Onion||1⁄2 Medium, peeled and coarsely chopped|
|Hot green chili||1 , finely sliced (This Will Make Your Chicken Only Very Mildly Hot; Use 2 Or 3 If You Want It Hotter)|
|Chopped chinese parsley/Italian parsley||2 Tablespoon (Coriander Greens Or Cilantro)|
|Lemon juice||3 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Bread crumbs||1⁄2 Cup (8 tbs) (Homemade Bread Crumbs Are Best: Leave 6 Slices Of White Bread Exposed For 24 Hours, Or Until They Harden; Then Crush With Rolling Pin Or Spin In The Blender)|
|Vegetable oil||1⁄2 Cup (8 tbs) (Enough For At Least 1/4 Inch In Skillet)|
|Lemon||1 , juiced and cut into wedges|
|Freshly ground pepper||To Taste|
|Chinese parsley sprigs/Italian parsley sprigs||3|
Place the garlic, ginger, onion, green chili, parsley, lemon juice, salt, and pepper in the container of an electric blender.
Add a tablespoon of water and blend at high speed until you have a smooth paste.
(You may need to stop the blender and scrape down the paste a few times.) Place the 4 boned and skinned chicken pieces in a bowl.
Prick all over with a fork.
Pour the marinade paste over chicken and rub into the pieces.
Cover, and leave refrigerated 4 to 24 hours.
(It will taste better if you can marinate it 24 hours.) 30 minutes before serving: Beat the egg in a bowl.
Spread out the bread crumbs on a flat plate.
Lift out chicken pieces, one at a time, leaving marinade sticking to them.
Dip first in beaten egg and then in bread crumbs.
Coat both sides generously with bread crumbs and set aside.
Prepare all chicken pieces this way, and let them sit, breaded, for 10 minutes.
15 minutes before serving: Heat oil in a 10-12-inch skillet over medium-low flame.
When the oil is hot, place chicken cutlets in the skillet and fry 6 to 7 minutes on each side.
(Adjust heat carefully so chicken pieces turn a rich golden brown in the given time.) Remove gently with a spatula.
To serve: Place cutlets on a warm platter.
Sprinkle with salt, freshly ground pepper, and lemon juice.
Serve garnished with lemon wedges and Chinese or Italian parsley.
With cutlets serve Rice with Peas or Rice with Potatoes and Cumin Seed and a green salad.
If you like, you could serve boiled potatoes and peas.
Almost all vegetables go with this dish.