Equatorial Guinea-style Chicken Cutlet

Ingredients

In this Equatorial Guinea-style adaptation, we incorporate tropical ingredients like coconut milk and plantains to infuse the dish with the flavors of Equatorial Guinea cuisine. These additions bring a touch of sweetness and a hint of tropical aroma to the traditional Russian Pozharsky Cutlets. We alse have the original recipe for Pozharsky Cutlet, so you can check it out.

• 500g (1.1 lb) ground chicken 500g (1.1 lb) ground chicken
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup coconut milk 1/4 cup coconut milk
• 1 ripe plantain, mashed 1 ripe plantain, mashed
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the ground chicken, chopped onion, minced garlic, parsley, cilantro, cumin, paprika, black pepper, salt, coconut milk, and mashed plantain. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into round patties, approximately 1/2 inch thick.
3. 3.
   Place the breadcrumbs in a shallow dish. Coat each chicken patty with breadcrumbs, pressing gently to ensure they adhere to the surface.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Add the coated chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
5. 5.
   Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Equatorial Guinea-style Chicken Cutlets hot, accompanied by your favorite side dishes.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Plantain — Choose a ripe plantain with yellow skin and black spots for the best flavor and sweetness.

Tips & Tricks

• For an extra crispy crust, refrigerate the coated cutlets for 30 minutes before frying.
• Serve the Equatorial Guinea-style Chicken Cutlets with a squeeze of fresh lime juice for a tangy twist.
• If plantains are not available, you can substitute ripe bananas for a similar flavor profile.
• Customize the spice level by adjusting the amount of paprika and black pepper to suit your taste.
• These cutlets can be made ahead of time and reheated in the oven for a quick and convenient meal.

Serving advice

Serve the Equatorial Guinea-style Chicken Cutlets as a main course accompanied by a fresh green salad or steamed vegetables. They can also be enjoyed in a sandwich or burger bun with your favorite condiments.

Presentation advice

Arrange the Equatorial Guinea-style Chicken Cutlets on a platter, garnished with fresh herbs such as cilantro or parsley. Serve with a side of colorful tropical fruits for an eye-catching presentation.