Chicken steak

Name: Chicken steak
Yield: 8 servings
Cuisine: Pakistani
Ingredients: 4 Large Chicken Breasts (boneless) 2 Eggs(slightly whisked); 1 tsp Ginger paste; 1 tsp Garlic paste; 1 Cup Onions, finely chopped; 2 Tbsp Coriander Leaves, chopped; 2 Green Chillies,finely chopped; 1 tsp Black Pepper Powder; Flour (enough to make a thin coating); 1 Tbsp Vinegar; To taste Salt; Oil for frying; For sauce:; 8 tbsp butter melted; 2 tbsp mustard; 3 garlic cloves, minced; 3 teaspoons minced thyme; pinch pepper; 1 tsp salt

Hinaa Khalid @cook_17921544

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Hinaa Khalid @cook_17921544

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Ingredients

8 servings

4Large Chicken Breasts (boneless) 2 Eggs(slightly whisked)
1 tspGinger paste
1 tspGarlic paste
1 CupOnions, finely chopped
2 TbspCoriander Leaves, chopped
2Green Chillies,finely chopped
1 tspBlack Pepper Powder
Flour (enough to make a thin coating)
1 TbspVinegar
To tasteSalt
Oil for frying
For sauce:
8 tbspbutter melted
2 tbspmustard
3garlic cloves, minced
3 teaspoonsminced thyme
pinchpepper
1 tspsalt

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Steps

1

Wipe the chicken breasts and beat with a mallet or a knife to flatten. Cut each into two pieces.
Mix the chicken with the other ingredients, except oil.
Put aside to marinate for 2 hours or so.
2

Heat a non-stick pan or grill with a thin layer of oil.
When hot, place as many pieces of chicken without them touching each other, turning over at once.
3

If your dish is not big enough to take in all the pieces together, you may have to do them in two lots.
Lower the heat and cook till tender and brown on both sides, turning when one side is done.
For sauce
4

Whisk all ingredients till well combined.
Let the sauce sit for 10 minutes and whisk again. This will allow the butter to cool and thicken just a little.
5

Serve with your steak!🥰
Store leftovers in the fridge and reheat in 15 second intervals, stirring often, until just melted when ready to reuse.