Semolina Crusted Pan-Fried Chicken Fillet

Bismillahir Rahmanir Raheem

There is no right or wrong way of cooking this boneless chicken fillet. This is just one way of making it. You have a lot of options to use to coat the fillet. For example, you can use rice flour or chickpea flour  if you are looking at a gluten free version. You may also use bread crumbs if you wish to.



The salad I have served with chicken has a few vegetables I had on hand and  you may use what you like or prefer. The exciting part of the salad is the dressing which is a mixture of pomegranate molasses, olive oil, crushed black pepper, balsamic vinegar and salt. You may use a dressing of your choice. The idea is to get creative and serve real home cooked food:)



Ingredients:

Chicken fillet-1-2, thinly cut, washed and patted dry
Salt- to taste
Red pepper powder-10 taste
Ginger-garlic paste-1/2 tsp
Semolina-2-3 tbs
Oil-as needed

For the salad.

Lettuce- as needed
Cucumber(cubed)-as needed
Tomatoes(cubed)-as needed
Avocados(cubed)-as needed


For the dressing

Pomegranate molasses-1 tbs
Balsamic Vinegar-1 tsp
Salt-a pinch
Black crushed pepper-a pinch
Olive oil-1 tsp

Directions to cook the chicken:


1. Mix together salt, red pepper powder, turmeric powder  and ginger-garlic paste well.

2. Rub the mixture on the fillets of chicken and set aside for 10-15 minutes.

3. Heat oil in a non-stick pan on medium -high heat, dip the chicken fillets in the semolina to coat well and fry on each side until cooked and turns a golden brown in color and develops a crispy crust. Remove it from the pan and place it on a plate lined with a paper towel to drain excess oil.

Directions for the salad:

1. Mix together the balsamic vinegar, pomegranate molasses, salt, black pepper and olive oiland set aside.

2. In a bowl, mix the vegetables and pour the dressing over them and toss and allow the dressing to coat the vegetables.

Directions to serve

1. Place two lettuce leaves on a serving plate and put a desired amount of the salad and place the pan-fried chicken fillet on top.

2. Enjoy!



2 comments:

  1. I would have never thought to use semolina instead of breadcrumbs to coat chicken! Now that you mention it her, it makes total sense! I'm thinking that using semolina in chicken nuggets would be a fabulous alternative!
    By the way, the dressing here sounds great! I love the middle eastern flair :)

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