450 grams of thinly sliced boneless, skinless chicken breast cutlets
2 tablespoons of lemon juice
2 tablespoons of minced garlic
0.5 tablespoon of paprika
0.25 cup of flour
1 egg mixed with 1 tablespoon, lightly beaten
1 lime cut into wedges
1 bag of frozen mixed vegetables, cooked
In medium bowl, combine chicken, lemon juice, minced garlic, paprika and adobo. Massage marinade into chicken to coat completely; cover. Let chicken marinade least 5 minutes at room temperature, or up to 2 hours in refrigerator.
Heat oven to 190ºC. Transfer plantain chips to zip-top bag. Using rolling pin, or other blunt object, pound bag of chips until coarse crumbs forms.
Place flour, egg mixture and crushed plantain chips in separate dishes. Toss chicken with flour, dip in egg, then coat well with plantain chips, pressing to adhere. Place cutlets on greased foil-lined baking tray.
Bake chicken until cooked through, about 20 minutes. To serve, squeeze with lime wedge; serve with vegetables or salad.