Cooking Instructions
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Step 1
Season
Boneless, Skinless Chicken Thighs (4)
with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
dust in a mixture of
Corn Starch (1 cup)
and
Parmesan Cheese (1 cup)
.
Step 2
Heat
Olive Oil (as needed)
in a frying pan and sauté chicken until golden and cooked through.
Step 3
Meanwhile, rinse
Potatoes (3)
and blend with
Eggs (2)
,
Garlic Paste (1/2 tsp)
,
Parmesan Cheese (1/3 cup)
, and
Cayenne Pepper (to taste)
.
Step 4
Form the mixture into 2 patties, press all sides into
Panko Breadcrumbs (1 cup)
.
Step 5
Sauté patties in frying
Olive Oil (as needed)
until golden and heated through.
Step 6
For the Cilantro-Lime dressing, blend
Olive Oil (3 Tbsp)
, juice of the
Lime (1)
,
Fresh Cilantro (1 tsp)
, and
Garlic Paste (1/2 tsp)
, add
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
Step 7
To plate, first put the potato patty.
Step 8
Nape with
Tomato Sauce (1/4 cup)
and sprinkle with grated parmesan cheese.
Step 9
Top wit two chicken thighs.
Step 10
Drizzle with cilantro-lime dressing. Serve and enjoy!
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