Chicken cutlets with chutney sauce in pita bread
Votes: 1
Time: 16 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken cutlets with chutney sauce in pita - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g minced chicken or young lamb
- 4 hollow pitas
- 1 cup mango chutney (sweet and sour fruit puree)
- A handful of coriander, mint and basil leaves
- 1 tbsp cumin (handful)
- 1 tbsp. l. plus 1 tsp. Grill Seasoning Blends (1 1/3 handfuls)
- 1 cup natural yogurt
- 2 tbsp. l. olive oil
- 8 tender lettuce leaves
- Exotic chips with spices (preferably taro root chips)
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Recipes with similar ingredients: minced chicken, minced lamb, chutney sauce, mango, cilantro, mint, basil, cumin, salad mix, chips, yogurt
Cooking the dish according to the recipe:
- Place a handful of cilantro, mint, and basil in a food processor and pulse until finely chopped. In a bowl, combine the chopped herbs, yogurt, cumin, and grill seasoning. Add the ground beef and mix well. Form into 4 large, very thin patties.
Wash and heat a large nonstick frying pan over medium-high heat with a couple of tablespoons of olive oil. Fry the patties for 3-4 minutes on each side.
Heat a second small skillet over high heat and fry the pitas on each side until bubbly. Cut off the tops of the pitas and fill them with the patties, lettuce leaves, and mango chutney.
Categories:
recipe / Dinner / Fast food / Pita dishes / Appetizers / Sandwiches / Rachael Ray / Meal in 30 minutes
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