My younger daughter, Alex, is finally home from her multi-city trip to Central Philippines. When asked what new culinary delight she tried this time, she dreamily recalled a fried fish dish she had at Pendy’s in Bacolod. She described it so vividly that I thought I should try a homemade version. The result is this chicken fried steak with kaffir lime salsa. According to Alex, I got the salsa right.
It’s just pounded chicken fillets coated in crumbs and deep fried. What makes this chicken fried steak stand out is the salsa made with kaffir lime leaves and juice, chopped onions and tomatoes, garlic and lemongrass. And, yes, a generous amount of butter. Think of a more aromatic chicken piccata with tropical flavors.
- 3 chicken thigh fillets skin on
- 1/4 cup flour
- 1 egg beaten
- 1 cup crushed corn flakes
- 1/4 cup olive oil
- 6 tablespoons butter divided
- 1 tablespoons finely minced lemongrass
- 2 kaffir lime leaves thinly sliced
- 3/4 cup chopped onions
- 3/4 cup chopped tomatoes
- juice of 1 to 2 kaffir limes (or regular limes)
- fish sauce to taste
- kaffir lime slices (or wedges)
- thinly sliced scallions to garnish
- Pat the chicken fillets dry with paper towels. Place on a sheet of cling wrap and cover with another sheet. Using a kitchen mallet, pound to a thickness of less than half an inch. Season with salt and pepper.
- Place the flour, egg and crushed corn flakes in three separate shallow bowls.
- Dredge each chicken fillet in flour, dip in the beaten egg then coat with the crushed corn flakes.
- Heat the olive oil with the quarter cup of butter in a frying pan large enough to accommodate all three chicken fillets.
- Fry the chicken fillets on both sides over medium heat until the crust is golden and the chicken is cooked through, about four minutes per side.
- Lift the cooked chicken fried steaks and set on a rack.
- In the remaining olive oil and butter mixture, saute the lemongrass, kaffir lime leaves, chopped onion and tomatoes. When softened, add the lime juice and enough fish sauce to get a good balance.
- Turn off the heat. Add the remaining two tablespoons of butter and stir.
- To serve, place a chicken fried steak on a plate. Spoon some of the salsa over it. Sprinkle in some scallions. Serve with kaffir lime slices (or wedges).
- This chicken fried steak with kaffir lime salsa is especially good with rice.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.