Directions
- 1Heat butter oil in a pan. Add chopped onions and mushrooms.
- 2Add yellow and red peppers, chopped green chillies and chopped jalapenos. Mix well.
- 3Add salt, chilli flakes, black pepper and a pinch of red chilli powder. Mix well.
- 4Add mozzarella cheese and fresh coriander. Mix well and let the cheese melt. Add double cream and mix well.
- 5Transfer the mixture to a plate and let it cool.
- 6Slit the chicken breasts into two like a butterfly and spread English mustard on each piece.
- 7Stuff the chicken breasts with the cheese mixture and cover.
- 8Coat the chicken in dry flour seasoned with black pepper, chilli flakes and salt.
- 9Dip in egg and coat again with panko breadcrumbs.
- 10Deep fry the chicken until golden brown and crispy.
- 11Prepare the sauce: Melt butter in a pan. Add onions, chopped green chillies, cream, milk, salt, black pepper, kasuri methi and coriander. Mix well and add chilli flakes.
- 12Serve the crispy chicken with the sauce, sliced potato fries and veggies.
Ingredients
- 2 tbsp butter oil
- 1 cup chopped onions
- 1 cup chopped mushrooms
- 1 cup yellow and red peppers
- 1 tbsp chopped green chillies
- 1 tbsp chopped jalapenos
- 1 tsp salt
- 1 tsp chilli flakes
- 1 tsp black pepper
- 1 pinch red chilli powder
- 1 cup mozzarella cheese
- 1 handful fresh coriander
- 2 tbsp double cream
- 2 pieces chicken breast
- 1 tbsp English mustard
- 1 cup dry flour
- 1 egg
- 1 cup panko breadcrumbs
- 2 cup oil for frying
- 2 tbsp onions for sauce
- 1 tsp chopped green chillies for sauce
- 1 cup cream for sauce
- 1 cup milk for sauce
- 1 tsp salt for sauce
- 1 tsp black pepper for sauce
- 1 tsp kasuri methi
- 1 tsp coriander for sauce
- 1 tsp chilli flakes for sauce
- 5 pieces sliced potato fries
- 1 cup veggies
Equipment
frying panbowlspatulaknifedeep fryerplate
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