This recipe serves four people for a main meal. The overall preparation and cooking time is approximately 30 minutes.
The required ingredients are as follows: a large cucumber, two sliced garlic cloves, 1 tablespoon of mustard seeds, 1 tablespoon of black peppercorns, a handful of fresh dill, 200ml of water, 150ml of white wine vinegar, 70g of caster sugar, a healthy sprinkle of sea salt, 4 chicken breasts, 200g of plain flour, 2 tablespoons of sea salt, 1 tablespoon of ground black pepper, 1 tablespoon of garlic powder, 1 tablespoon of ground coriander, 1 tablespoon of sweet paprika, and 100ml of vegetable oil. For the butter, you will need: 40g of butter, 1 tablespoon of smoked paprika, 1 tablespoon of cayenne pepper, 1 tablespoon of garlic powder, and sea salt. Also, get some batch bread.
The first step is to prepare homemade pickles. This involves placing sliced cucumber, garlic, mustard seeds, and black peppercorns in a 500ml mason jar. Add a few sprigs of dill for added flavour. Simultaneously, heat a saucepan with water, vinegar, sugar, and salt. Allow the sugar to dissolve completely before removing the saucepan from the heat. Pour this mixture into the mason jar, ensuring it covers the cucumber slices. Let it cool before sealing the jar.
Next, slice the chicken breasts into thin cutlets of around 1cm in thickness. Combine plain flour, sea salt, black pepper, garlic powder, ground coriander, and sweet paprika in a large bowl. Toss the chicken cutlets in this mixture and shake off any excess. Leave the chicken in the refrigerator for an hour to coat properly.
Finally, re-coat the chicken with the flour mixture. Heat oil in a non-stick pan – to check if it’s hot enough, drop a pinch of flour, it should sizzle instantly. Add the chicken cutlets gently and cook each side for 3-4 minutes until it turns golden brown and crispy. For safety, check the temperature of the thickest part of the chicken with a metal skewer, it should be hot to touch.
Begin by warming a petite pan and incorporate the butter to allow it to liquify. Upon doing so, bring in the smoked paprika, cayenne pepper, garlic powder and a touch of sea salt. Mix them until well combined and take it off the fire.
For the presentation, distribute the chicken cutlets on a piece of batch loaf. Lavish a portion of the aromatic butter on the chicken and garnish with a handful of slices of the DIY pickles.