GREECE
Kotoboukies
40 minutes
4 persons
Average
Is there anything better than the combination of chicken and cheese? We don't think so! This Greek recipe combines our two favorite ingredients, resulting in a delicious crispy chicken. Officially, you make these kotoboukies with kefalotiri (a Greek hard white cheese made from sheep or goat's milk), but any other hard goat cheese is also very good. The spicy kotoboukies combine very well with fresh yoghurt lemon dip. Highly recommended with drinks! Especially if you make a snack board with, for example , Greek dips and zucchini feta burgers .
Recipe from: cookingmetelefteria.com
Preparation
Step 1: Make the yogurt lemon dip
Finely chop the dill and zest the lemon.
Mix the yoghurt, dill, lemon zest, lemon juice and salt in a bowl.
Place the dip in the refrigerator.
Step 2: Prepare the cheese mixture
Preheat the oven to 180 degrees.
Beat the eggs in a deep plate.
Grate the cheese and mix it in a deep plate with the breadcrumbs, salt, paprika powder and oregano.
Cover a plate with a layer of flour.
Step 3: Prepare the chickens
Cut the chicken fillet into pieces of approximately 2 cm thick.
First dip them in the flour, then in the eggs and finally in your cheese mixture.
Place the breaded chickens on your oven rack and bake for 15 minutes at 180 degrees. Then set the oven to 200 degrees for 10 minutes so that they become nice and crispy.
Serve with the yoghurt lemon dip.
Ingredients
Kotoboukies
3 chicken thigh fillets
2 eggs
75 grams of breadcrumbs
50 grams of kefalotiri or another hard goat's cheese
1 teaspoon oregano
1 teaspoon red paprika powder
Salty
Flower
Lemon dip
250 grams Greek Yogurt
Juice of half a lemon
Peel half a lemon
Salt to taste
1 handful of dill
Want to get in the mood? Here a music suggestion!
Καλή όρεξη! ('Enjoy your meal!')
