Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup şalgam (fermented turnip juice)
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- Vegetable oil for frying
Special equipment needed:
- Meat mallet
- Plastic wrap
- Deep frying pan or Dutch oven
- Cooking thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness with a meat mallet.
3. In a shallow bowl, mix together the şalgam, flour, paprika, garlic powder, onion powder, salt, and black pepper.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, mix together the breadcrumbs, parmesan cheese, and parsley.
6. Dip each chicken breast in the şalgam mixture, then the beaten eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the chicken to coat well.
7. Heat about 1/2 inch of vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F on a cooking thermometer.
8. Fry the chicken breasts in the hot oil for about 3-4 minutes per side, until golden brown and crispy.
9. Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 10-15 minutes, until cooked through and the internal temperature reaches 165°F.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 375°F and heat the oil to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 540
Fat: 21g
Saturated Fat: 6g
Cholesterol: 189mg
Sodium: 1238mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 2g
Protein: 43g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Şalgam can be substituted with pickle juice or buttermilk.
- Parmesan cheese can be substituted with any grated hard cheese.
Variations:
- Add some cayenne pepper or hot sauce to the şalgam mixture for a spicy kick.
- Use panko breadcrumbs instead of regular breadcrumbs for extra crunch.
- Add some chopped fresh herbs like thyme or rosemary to the breadcrumb mixture for extra flavor.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Use a cooking thermometer to check the temperature of the oil and the chicken to ensure they are cooked properly.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
Storage instructions:
Leftover şalgam-crusted chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the şalgam-crusted chicken on a bed of greens or with a side of roasted vegetables for a colorful and healthy presentation.
Garnishes:
Garnish the chicken with some chopped fresh parsley or cilantro for a pop of color.
Pairings:
This chicken pairs well with a side of mashed potatoes or sweet potato fries.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Rice pilaf
- Grilled corn on the cob
Troubleshooting advice:
- If the breadcrumbs are not sticking to the chicken, try pressing them on harder or adding more flour to the şalgam mixture.
- If the chicken is not cooked through, bake it in the oven for a few more minutes until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw chicken.
- Use a cooking thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Şalgam is a traditional Turkish drink made from fermented turnips. It is often used in cooking to add a tangy flavor to dishes.
Flavor profiles:
The şalgam-crusted chicken has a crispy, crunchy exterior with a tangy, slightly spicy flavor from the şalgam. The parmesan cheese and parsley add a savory, herbaceous note.
Serving suggestions:
Serve the şalgam-crusted chicken with a side of roasted vegetables and a glass of cold şalgam for a traditional Turkish meal.
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Region: Turkish