Spanish Chicken Cutlets with Yogurt Sauce
By America's Test KitchenPublished on December 22, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 ¼ cups plain yogurt 2 teaspoons smoked paprika Salt and pepper 1 ½ cups panko bread crumbs 4 (6-ounce) chicken cutlets, ½-inch thick, trimmed6 tablespoons olive oil 2 garlic cloves, minced2 tablespoons minced fresh parsley
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Combine yogurt, paprika, ½ teaspoon salt, and ¼ teaspoon pepper in medium bowl. Reserve ½ cup yogurt mixture. Place bread crumbs in shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets in remaining yogurt mixture and dredge in bread crumbs, pressing to adhere.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden brown, about 4 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with 2 tablespoons oil and remaining cutlets.
- Wipe out skillet with paper towels, and heat remaining 2 tablespoons oil until shimmering. Add garlic and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly. Whisk cooled garlic oil and parsley into reserved yogurt mixture until combined. Season with salt and pepper to taste. Serve chicken with yogurt sauce.
Time
30 minutesYield
Serves 4Ingredients
1 ¼ cups plain yogurt
2 teaspoons smoked paprika
Salt and pepper
1 ½ cups panko bread crumbs
4 (6-ounce) chicken cutlets, ½-inch thick, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Ingredients
1 ¼ cups plain yogurt
2 teaspoons smoked paprika
Salt and pepper
1 ½ cups panko bread crumbs
4 (6-ounce) chicken cutlets, ½-inch thick, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Ingredients
1 ¼ cups plain yogurt
2 teaspoons smoked paprika
Salt and pepper
1 ½ cups panko bread crumbs
4 (6-ounce) chicken cutlets, ½-inch thick, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Why This Recipe Works
The yogurt in our Spanish Chicken Cutlets with Yogurt Sauce both helped bind the bread crumbs to the chicken and served as the base for the sauce. Smoked paprika provided a rich, smoky flavor, but we found that sweet paprika worked just fine if we couldn’t find smoked paprika.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Combine yogurt, paprika, ½ teaspoon salt, and ¼ teaspoon pepper in medium bowl. Reserve ½ cup yogurt mixture. Place bread crumbs in shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets in remaining yogurt mixture and dredge in bread crumbs, pressing to adhere.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden brown, about 4 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with 2 tablespoons oil and remaining cutlets.
- Wipe out skillet with paper towels, and heat remaining 2 tablespoons oil until shimmering. Add garlic and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly. Whisk cooled garlic oil and parsley into reserved yogurt mixture until combined. Season with salt and pepper to taste. Serve chicken with yogurt sauce.
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