Chicken Cutlet with Tempura Prawns Recipe

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable oil, for frying
• 1 tablespoon black tea powder
• 1/2 cup boiling water
• 1 pound large shrimp, peeled and deveined
• 1 cup tempura batter (find a store-bought mix or make your own with 1 1/2 cups flour, 1/4 teaspoon baking soda, and ice-cold water)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup dipping sauce (such as ponzu, soy sauce, or sweet chili sauce)

Instructions:

Prepare the Black Tea Marinade:

• In a small bowl, mix the black tea powder with the boiling water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to marinate the chicken cutlets.

Marinate the Chicken:

• Place the chicken breasts in a shallow dish and pour the cooled black tea marinade over them. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Prepare the Chicken Cutlets:

• Remove the chicken from the marinade and pat dry. Season both sides with salt and pepper.
• Dredge each chicken breast in flour, then dip into the beaten eggs, and finally coat in breadcrumbs, pressing to ensure the breading sticks.

Fry the Chicken Cutlets:

• Heat the vegetable oil in a large skillet or deep fryer to 375°F (190°C).
• Fry the breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove from the oil and drain on paper towels.

Prepare the Tempura Batter:

• In a mixing bowl, whisk together the tempura batter according to the package instructions or with the homemade mix. The batter should be smooth and thin, like a thick cream.

Fry the Prawns:

• Dip the shrimp into the tempura batter, allowing any excess to drip off.
• Carefully drop the battered shrimp into the hot oil and fry until golden and crispy, about 1-2 minutes. Remove from the oil and drain on paper towels.

Assemble the Dish:

• On a serving plate, place the fried chicken cutlet alongside the tempura prawns. Garnish with thinly sliced onion and minced garlic.

Serve:

• Serve the chicken cutlet with tempura prawns with a dipping sauce on the side for an elegant and flavorful meal.
• Enjoy your Chicken Cutlet with Tempura Prawns, a delightful combination of crispy chicken and light, airy tempura shrimp, enhanced with the subtle flavor of black tea. This dish is perfect for a special dinner or a treat on a weekend night.