A crispy fried cutlet paired with a fresh tomato salad.
4 boneless skinless chicken thighs
2 large eggs, lightly beaten
handful cilantro leaves, chopped
½ cup all-purpose flour
1 ½ cups panko breadcrumbs
1 tablespoon cumin seeds
1 tablespoon coriander seeds
Salt to taste
Cherry Tomato Kachumbari
1 pint cherry tomatoes, sliced
½ medium red onion, thinly sliced
1 jalapeno, thinly sliced
1 lemon, juiced
Salt to taste
Handful cilantro, roughly chopped
- In a medium bowl mix together all the kachumbari ingredients except cilantro, seasoning with salt to taste. Set aside.
- Pound out chicken thighs until 1/4-inch thick and place on a plate.
- Set out 2 shallow bowls. In one bowl whisk together the eggs and cilantro. In the second bowl combine the panko, cumin, and coriander.
- Sprinkle the flour on top of the chicken, then coat the chicken well in the flour.
- Working one piece at a time, shake off the excess flour, then dip into the egg, then breadcrumbs, being sure to coat well. Repeat with the remaining pieces. Allow to rest for 10 minutes before frying to the crumb does fall off when cooking.
- Working in batches, fry the chicken pieces in a pan with 1/2 inch high of oil heated to 350°F/180°C, turning midway, about 2-3 minutes each side.
- Strain excess fat on a plate lined with a paper towel then transfer to a wire rack so it doesn’t become soggy.
- When ready to serve, mix the cilantro into the kachumbari.
Sprinkle a pinch of sea salt flakes on top of the chicken after frying.