Chicken Cutlet Curry
- Number of Servings: 6
Ingredients
2 servings of white rice, cooked and kept warm2 boneless chicken breasts2/3 cup fine breadcrumbs1 egg, beaten1 block S&B Golden curry sauce mix1 cup shredded cheddar cheese2 1/2 cup water2 pieces of bacon2 tbsp vegetable oil1/2 tsp salt1/4 tsp black pepper1 tbsp cayenne pepper 1 tsp spicy curry powder
Cut bacon into small pieces and fry until crispy.
Add water, cayenne pepper, spicy curry powder and entire brick of curry sauce mix.
Let simmer on high to let the sauce thicken. Stir occasionally while chicken is being prepared.
Combine breadcrumbs, salt and pepper in a large zip-lock bag. Shake until all ingredients are mixed.
Pound chicken breast to about 1 inch thick.
Dip chicken breast into egg, then add chicken into breadcrumb mixture. Close bag and shake bag with chicken inside of it.
Fry chicken in a large skillet with the vegetable oil.
To arrange the dish, add a serving of the rice on a plate. Place chicken on top of rice. Add cheese (1/2 cup per serving). Finally, top with sauce and enjoy.
Serving Size: Makes 6 servings.
Add water, cayenne pepper, spicy curry powder and entire brick of curry sauce mix.
Let simmer on high to let the sauce thicken. Stir occasionally while chicken is being prepared.
Combine breadcrumbs, salt and pepper in a large zip-lock bag. Shake until all ingredients are mixed.
Pound chicken breast to about 1 inch thick.
Dip chicken breast into egg, then add chicken into breadcrumb mixture. Close bag and shake bag with chicken inside of it.
Fry chicken in a large skillet with the vegetable oil.
To arrange the dish, add a serving of the rice on a plate. Place chicken on top of rice. Add cheese (1/2 cup per serving). Finally, top with sauce and enjoy.
Serving Size: Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 557.8
- Total Fat: 21.3 g
- Cholesterol: 121.2 mg
- Sodium: 2,158.0 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 1.0 g
- Protein: 37.5 g
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