Air fryer recipe · Mains
Chicken Kobiraji Cutlet
Flattened spiced chicken cutlets crumbed and air crisped.
- 35 minTotal time
- 180°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 155kcal
- 17.6 gprotein
- 11.6 gcarbs
- 4.2 gfat
- 0.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken400 g
- ginger garlic paste1 tbsp
- green chilli2
- onion1 small
- egg2
- breadcrumbs1 cup
Method
Flatten the chicken
Cut the chicken into thin, flat fillets, then cover with cling film and pound them to an even thickness. Flat, even fillets cook at the same speed, so the thin edges will not dry out before the thick middle is done.
Marinate
Rub the fillets with ginger garlic paste, chopped green chilli, grated onion and a little salt. Rest for 15 minutes. Squeeze the grated onion first so the marinade is not watery and stays clinging to the meat.
Coat
Beat the eggs well. Dip each fillet in the egg, then press it firmly into the breadcrumbs on both sides. Pressing hard makes the crumbs stick, so the coating turns into a solid crisp shell instead of falling off.
Spray
Mist both sides of each cutlet with a little oil. The crumbs need oil to brown, so a light, even spray gives you a golden, crunchy crust instead of pale, dry, floury patches on the outside.
Air fry
Air fry at 180°C for 14 min, turning once, until the crust is deep golden and the chicken reaches 74°C inside with no pink. Turning halfway browns both faces evenly and keeps the coating from scorching on one side.
