Bufteik jidad

🍗 Four yoghurt lime garlic marinated chicken escalopes, breaded and oven-baked in this explicit home adaptation.

Ingredients

• 600 g skinless chicken breast in four escalopes
• 60 g pasteurised plain whole-milk yoghurt
• 15 ml lime juice
• 2 finely grated garlic cloves
• 1 tsp ground coriander
• Up to 2 g salt
• Pinch of black pepper
• 40 g wheat flour
• 1 medium egg
• 100 g plain fine breadcrumbs
• 25 ml sunflower oil for brushing

Preparation

Prepare four roughly 150 g escalopes about 1 cm thick, gently flatten between food-safe sheets if needed. Do not rinse raw chicken.

Mix yoghurt, lime, garlic, coriander, salt and pepper. Coat chicken and marinate covered thirty minutes refrigerated.

Preheat conventional oven 210 °C. Put flour, beaten egg and crumbs in separate plates. Drain excess marinade off chicken and discard raw marinade.

Coat each in flour then egg then crumbs, press lightly and place on lined baking tray.

Brush all faces with measured 25 ml oil and bake about 20–25 minutes, turning gently halfway.

Check at least 75 °C at thickest centre; extend if needed, colour alone is insufficient. Serve one per person.

Discard flour, egg and crumb leftovers touched by raw chicken. Estimates conservatively include prepared breading; accompaniments excluded.