Main Dishes
Georgian-Style Chicken Cutlets: Juicy Thighs Baked Under a Cheese, Mayo and Pickle Topping
Chicken thigh cutlets seared in a skillet, then baked with a melted cheese, mayonnaise and pickle topping.
Instructions
Place the chicken thigh cutlets on a cutting board, cover with plastic wrap and pound gently on both sides to an even thickness.
Season with salt on both sides, rub with ajika and set aside while you make the filling.
Dice the pickles and shred the cheese on the large holes of a grater.
Mix the cheese and pickles with the mayonnaise.
Put the flour in one bowl and beat the eggs lightly with a fork in another.
Heat the oil in a skillet over medium heat.
Dredge each cutlet in flour on both sides, then dip in the beaten eggs.
Cook for about 3 to 4 minutes per side, until golden brown.
Move the cutlets to a parchment-lined baking sheet and spread the cheese and pickle mixture on top.
Bake at 375°F (190°C) for about 10 minutes, until the cheese melts and starts to turn golden. Chicken is safe at an internal temperature of 165°F (74°C).
Sprinkle with chopped cilantro before serving, if you like.
- 1. Chicken breasts can replace the thighs; slice them in half horizontally and pound thin.
- 2. If the pickles are watery, squeeze out the excess juice first.
- 3. Adjust the ajika to taste.
- 4. Searing first and then baking keeps the meat juicy.
- Chicken is safe at an internal temperature of 165°F (74°C).