| 4 Boneless, Skinned Chicken Breast cutlets | 1 tbsp. wine vinegar |
| 1 tbsp. curry powder or other spice | |
| 1 c. flour | 1/2 c. warm water |
| Vegetable oil | Rice vinegar |
| Rub breasts all over with vinegar. Combine salt, pepper and curry powder. Rub into chicken. In separate bowl, gradually mix warm water with flour, adding water as requred to produce a paste with the consistency of yogurt.
Heat a large skillet over medium high heat for 3 to 4 minutes. Add oil into the skillet to about an eighth of in inch depth. When oil is hot dip each cutlet in batter and place in skillet. Raise heat to high, regulating as necessary to produce a constant sizzle without burning. After 2 minutes rotate the pieces so outside edge is toward center. Do not turn.
Turn after 4 minutes. Cook until golden and crisp, about 8 -10 minutes total.
(c)2000Recipes4U.com™ |