Chicken Cutlet (Singapore Western Food)
The version from "Golden Rooster".
Influenced by the British colonial days....localised "Western food" is defined by a lot of deep-frying or pan-grilling. The main protein is usually served with a fried bread roll or a slice of garlic bread, some form of salad, usually coleslaw, fries and baked beans.
My perennial favourite is always the "chicken cutlet" - a flattened out piece of chicken thigh meat, breaded and then deep-fried. The crunchy exterior yielded a usually soft, moist and tender interior, for the lovely textural contrast.
And as per most local consumers, copious amount of sweet chilli sauce (and/or ketchup) is squirted or poured over everything - trust me, it really does make the dish tastes better!
Chicken Cutlet (Singapore Western Food)
The version from "Golden Rooster".
Influenced by the British colonial days....localised "Western food" is defined by a lot of deep-frying or pan-grilling. The main protein is usually served with a fried bread roll or a slice of garlic bread, some form of salad, usually coleslaw, fries and baked beans.
My perennial favourite is always the "chicken cutlet" - a flattened out piece of chicken thigh meat, breaded and then deep-fried. The crunchy exterior yielded a usually soft, moist and tender interior, for the lovely textural contrast.
And as per most local consumers, copious amount of sweet chilli sauce (and/or ketchup) is squirted or poured over everything - trust me, it really does make the dish tastes better!