Antiguan and Barbudan Style Breaded Chicken Cutlets

Ingredients

In this adaptation, the traditional Czech Řízek is transformed into a Caribbean delight. The original dish typically uses pork or veal, but we have substituted it with chicken to suit the Antiguan and Barbudan cuisine. The breading is infused with Caribbean spices, giving it a distinct flavor profile. Additionally, the cooking technique has been adjusted to achieve a crispy texture that is characteristic of Antiguan and Barbudan cuisine. We alse have the original recipe for Řízek, so you can check it out.

• 4 boneless, skinless chicken breasts (500g / 1.1 lb) 4 boneless, skinless chicken breasts (500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 eggs 2 eggs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 30g (Sugars: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Pound the chicken breasts to an even thickness of about 1/4 inch.
2. 2.
   In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
3. 3.
   In another shallow dish, beat the eggs.
4. 4.
   Dip each chicken breast into the flour mixture, coating both sides evenly.
5. 5.
   Shake off any excess flour and dip the chicken into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the chicken in breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium-high heat.
8. 8.
   Fry the breaded chicken cutlets for about 4-5 minutes per side, or until golden brown and cooked through.
9. 9.
   Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts gently to ensure even cooking and tenderness.
• Paprika — Use a good quality paprika for a rich and vibrant flavor.
• Breadcrumbs — For extra crunch, you can mix in some crushed cornflakes or panko breadcrumbs with the regular breadcrumbs.
• Thyme and oregano — Crush the dried thyme and oregano between your fingers to release their aromatic oils before adding them to the breading mixture.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the breading mixture.
• To ensure a crispy crust, refrigerate the breaded chicken cutlets for 30 minutes before frying.
• Serve with a squeeze of fresh lime juice for a burst of citrus flavor.
• If you prefer a healthier alternative, you can bake the breaded chicken cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through.
• Customize the seasoning by adding your favorite Caribbean spices, such as jerk seasoning or curry powder, to the breading mixture.

Serving advice

Serve the Antiguan and Barbudan Style Breaded Chicken Cutlets with a side of traditional Antiguan rice and peas, a refreshing tropical fruit salad, and a sprinkle of fresh cilantro for added freshness.

Presentation advice

Arrange the golden-brown chicken cutlets on a platter, garnished with fresh herbs and lime wedges. Serve with colorful side dishes to create an enticing and vibrant presentation.