You lose some…
That should be on a big sign on my kitchen door.
The last couple of days have seen my mood go from disappointment to nostalgia lol
Monday i made Nigella’s Chicken Cutlets, which were disappointing 😦 A shame, because if you Google them you’ll hear everybody raving about them. I don’t know what went wrong. Too much Thyme? Too much Celery Salt? The coating had an almost bitterness to it *sighs* I will try them again, but adjust the seasoning.
CRISP CHICKEN CUTLETS
- 4 chicken breast filet (boneless/skinless)
- 284 ml buttermilk (1 pot)
- fresh cracked pepper
- 15ml (tablespoon) Worcestershire sauce
- 75g breadcrumbs
- 1 teaspoon celery salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried mixed herbs
- 25 g of Parmesan cheese (grated)
- 4 tbsp Oil for frying
- 4 x 15 ml (tablespoon) fresh chopped parsley
- Bash the chicken breasts between 2 pieces of cling film using a rolling pin until they are thin, but still whole.
- Whisk the buttermilk (i used low fat plain yoghurt) with the Worcestershire sauce in a shallow bowl (or put in a freezer bag and mix). Then add the flattened chicken to the bowl (or into the freezer bag) and leave for at least 30 minutes preferably overnight.
- Mix the breadcrumbs, celery salt, cayenne pepper, thyme and Parmesan and in a wide shallow dish. Then lift out the buttermilky chicken and press into the breadcrumb mixture one at time and lay them aside onto a wire rack or plate. Pat the crumbs in nicely over the chicken to make sure you get a good coating.
- Heat the oil and fry bigger pieces for about 3 minutes per side and smaller pieces for about 2 minutes per side.
- As you remove the cooked chicken, blot them on kitchen paper.