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 Preparation Share

Ingredients

Rations:

Necesary

  • 1 pinch of Adobo con pimienta GOYA
  • 1 bag of Yuca chips
  • 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

Optional

  • 1 bag of frozen mixed vegetables, cooked

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Bake chicken until cooked through, about 20 minutes. To serve, squeeze with lime wedge; serve with vegetables or salad.

 

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