Four Marinades for Chicken Cutlets

Ingredients

• 1 kg Chicken breasts (Sliced thinly or cut in the style used for breaded chicken)
• 1 cup Cooking cream or yogurt/buttermilk (For the first marinade; the recipe author prefers cream)
• 2 tbsp Lemon juice (For the first marinade)
• 1 tbsp Ginger-garlic paste (For the first marinade)
• 1 tbsp Curry powder (The detailed quantities for the spice blend were not provided in the source)
• 3 tbsp Tomato sauce (For the second marinade)
• 2 tbsp Vegetable oil (For the second marinade)
• 0.5 cup Cooking cream or yogurt/buttermilk (For the second marinade)
• 0.5 tsp Black pepper (For the second marinade)
• 0.5 tsp Ground ginger (For the second marinade)
• Salt (For the second marinade, to taste)
• 1 tsp Paprika (For the second marinade)
• 1 tbsp Garlic paste (For the second marinade)
• 1 tbsp Lemon juice (For the second marinade)
• 1 tbsp Mustard (For the third marinade; the quantity is approximate because the source said “a little”)
• 1 tbsp Vinegar (For the third marinade)
• 2 tbsp Vegetable oil (For the third marinade)
• 1 tbsp Lemon juice (For the third marinade)
• 1 tbsp Garlic paste (For the third marinade)
• 1 tbsp Honey (For the third marinade)
• Salt (For the third marinade, to taste)
• 0.5 tsp Black pepper (For the third marinade)
• 1 tsp Dried coriander (For the third marinade)
• 1 tsp Dried oregano (For the third marinade)
• 0.25 cup Cooking cream (For the fourth marinade)
• 2 tbsp Dark soy sauce (The soy sauce should be dark, according to the source)
• 1 tbsp Honey (For the fourth marinade)
• 1 tbsp Garlic paste (For the fourth marinade)
• 1 tsp Freshly grated ginger (For the fourth marinade)
• Salt (For the fourth marinade, to taste)
• 0.5 tsp Black pepper (For the fourth marinade)
• Chili or hot sauce (Optional, to taste)
• 1 tbsp Vegetable oil (For the fourth marinade)
• 2 Eggs (Optional, for preparing the breaded chicken after marinating)
• 1 cup Breadcrumbs (Optional, for preparing the breaded chicken after marinating)

Steps

1. 1

   Slice the chicken breasts into thin, evenly sized pieces, then divide them into four portions if you will use all four marinades.

2. 2

   For the first, curry marinade: place the lemon juice, ginger-garlic paste, and curry powder in a cup.

3. 3

   Add 1 cup of cream or buttermilk to the curry mixture, then stir until the marinade is completely combined.

4. 4

   Pour the curry marinade over one portion of the chicken slices and massage well to coat every piece.

5. 5

   For the second, tomato marinade: wash the cup used, then add the tomato sauce, vegetable oil, and cream or buttermilk.

6. 6

   Add the black pepper, ginger, salt, paprika, garlic paste, and lemon juice. Stir until the mixture is smooth and well combined.

7. 7

   Add the tomato marinade to another portion of the chicken, tossing and massaging the slices well until fully coated.

8. 8

   For the third, mustard and oregano marinade: combine the mustard, vinegar, vegetable oil, lemon juice, garlic paste, and honey in the cup.

9. 9

   Season the mixture with salt, black pepper, dried coriander, and oregano, then stir well until the flavors are combined.

10. 10

    Pour the mustard marinade over a third portion of the chicken slices and toss until all sides are coated.

11. 11

    For the fourth, Asian marinade: place 0.25 cup of cream in the cup, then add the dark soy sauce, honey, garlic paste, and ginger.

12. 12

    Add the salt and pepper, and optionally add chili or hot sauce. Then add a little oil and stir the mixture well.

13. 13

    Add the Asian marinade to the remaining portion of the chicken and massage the slices well until coated on all sides.

14. 14

    Cover the marinated chicken and refrigerate for at least 30 minutes; several hours are preferable for better flavor. This time is approximate because the source did not specify a marinating time.

15. 15

    To prepare the breaded chicken, beat the eggs in a dish. Dip each piece of marinated chicken in the eggs, then coat it with breadcrumbs.

16. 16

    Fry the breaded chicken in hot oil until golden and fully cooked inside, or cook it on a hot grill lightly greased with oil until grill marks appear and the chicken reaches an internal temperature of 74°C.

17. 17

    The marinades can also be used without breadcrumbs by grilling the chicken slices directly until cooked and tender.

Notes

The exact quantities of some ingredients were not included in the description or recording; the listed amounts are approximate and based on phrases such as “a little.” Any marinade can be used with eggs and breadcrumbs to prepare breaded chicken, or the chicken can be grilled directly. Keep the marinated chicken refrigerated and do not leave it at room temperature.

Nutrition per serving

• Main dish
• Chicken
• Breaded chicken
• Marinades
• Grilled
• Fried
• Middle Eastern cuisine
• Customizable