Name: Cutlet marinated in yogurt with garlic: juicy and full of flavor
Prep time: 67 min
Cook time: 67 min
Total time: 67 min
Yield: 4
Ingredients: 600–800 g chicken or turkey breasts; 500 g plain yogurt; 4 cloves of garlic (crushed); 1–2 teaspoons grill bacon seasoning; salt to taste; freshly ground pepper; a pinch of chilli (to taste); 2 eggs; 100 g breadcrumbs; 800 g smaller potatoes (preferably cooking type A); 1 teaspoon salt; a handful of fresh lovage (chopped); 2 tablespoons lard

Preparation procedure

Marinating the meat Wash the chicken/turkey breasts, dry and cut into thin slices. Pound them lightly so they have an even thickness. In a bowl mix the plain yogurt with the crushed garlic, grill seasoning, salt, pepper and chilli. Completely coat the slices of meat in the yogurt mixture, cover and let rest in the refrigerator for 24 hours.
Coating the cutlets Remove the meat from the marinade, let excess yogurt drain off. In a deep plate beat the eggs. In a second plate pour the breadcrumbs. First coat each slice in the egg and then in the breadcrumbs.
Frying the cutlets Pour enough oil (or a mixture of oil and lard) into a pan and heat to medium-high temperature. Fry the cutlets 4–6 minutes on each side until golden and cooked through. After removing, let them drain briefly on paper towels.
Homemade potatoes with lard Thoroughly wash the potatoes; you can leave them in their skins. Cook them in boiling salted water with the chopped lovage for 20–25 minutes until tender. Drain the cooked potatoes, while still hot mix them with the lard and, if necessary, season with more salt to taste.
Serving Arrange the cutlets on a plate next to the fragrant potatoes. Serve immediately so they remain juicy and crispy.