Crunchy cassava-crusted chicken
Latin Recipe
Meats and fowl
Meal
Easy
30''
To give a special touch to a traditional chicken cutlet, with Yuca Goya chips you can give it that crispy texture and enjoy a cutlet in a different way. It will change your routine!
Ingredients
Necesary
- 1 pinch of Adobo with GOYA pepper
- 1 bag of Yuca chips
- 450 grams of thinly sliced boneless, skinless chicken breast cutlets
- 2 cucharadas jugo de limón
- 2 tablespoons of minced garlic
- 0.5 tablespoon of paprika
- 0.25 taza harina
- 1 egg mixed with 1 tablespoon, lightly beaten
- 1 lime cut into wedges
Optional
- 1 bag of frozen mixed vegetables, cooked
Preparation
- 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.
