Chicken Cutlet

Chicken Cutlet Ingredients

4 boneless chicken thighs

Materials for Marinade

1 tablespoon tomato paste
2 tablespoons yogurt
1 small onion – grater
Salt
White pepper
½ cup olive oil

For marinade;
Tomato paste, yogurt, grater into a mixing bowl Add finely grated onion, salt and white pepper and mix with a whisk.
Then add olive oil, stirring constantly.

For chickens;
Using a refrigerator bag or butcher’s paper, cook your chickens. Open it by beating.
Put the chickens you have opened in the sauce you prepared and let them sit for at least 30 minutes.
Put your Izli pan on the stove and heat it.
Put the chickens you have sauced on your heated pan and cook both sides thoroughly.