Kotoboukies
40 min
4 servings
Medium
Is there anything better than the combination of chicken and cheese? We don't think so! Said Greek recipient eleven favorite two results resulting in a delicious crispy chicken. Officially you make these kotoboukies with kefalotiri (a Greek hard white cheese made from sheep's or goat's milk), but any other hard goat's cheese is also very good. From spicy kotoboukies combination very well put fresh yogurt lemon dip. Highly recommended for a drink! Especially if you make a serving board with, for example, Greek dips and zucchini feta burgers.
Recipe from: kokenmetelefteria.com
Preparation method
Step 1: Make the lemon dip
Finely chop the dill and grate the lemon
In a bowl, combine yogurt, dill, lemon zest, lemon juice and salt.
Put it in the fridge
Step 2: Prepare the cheese mixture
Preheat the oven to 180 degrees.
Beat the eggs in a deep plate.
Grate the cheese and mix in a deep plate with the breadcrumbs, salt, paprika and oregano.
Cover a plate with a layer of flower
Step 3: Prepare the kotoboukies
Cut the chicken breast into pieces about 2 cm thick.
Dip them first 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 turn the oven to 200 degrees for 10 minutes so that they get nice and crispy.
Serve with the lemon dip.
Καλή όρεξη! ('Enjoy your meal!')
Contrary to popular belief, the Greeks do not eat meat every day. According to Elefteria, this is one of the biggest misconceptions about Greek cuisine. She will be happy to tell you more about it!
Ingredients
3 chicken thigh fillet
2 eggs
75 grams breadcrumbs
50 grams kefalotiri or another hard goat cheese
1 teaspoon oregano
1 teaspoon red paprika powder
Salt
Flower
For the yoghurt lemon dip
250 grams of Greek Yogurt
Half a lemon
Salt to taste
1 handful of dill
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