Crispy breaded boneless chicken fillets.
The name bufteik is borrowed from the French word for a thinly cut beefsteak. In the Arabic-speaking world, it has come to be known as a beef or chicken breaded escalope, deep fried, and often served with potato fries. Its popularity in Sudan is due to its cultural connections with Eastern Mediterranean neighbouring countries.
Butterfly each chicken breast, using a sharp knife tocut into the side lengthwise. Open up the breast sothat it resembles a butterfly. Cut into palm-sized and shaped pieces. Depending on its size, one half-breastcan make one, two, or even three pieces.
Coat each piece of chicken with flour, then rinse offunder running water (this removes any waste and unpleasant odour).
To a large bowl, add the garlic, vinegar, mayonnaise,yoghurt, salt, black pepper, chilli powder, and lime juice, and mix. Taste and balance the flavours by adding more of any of the seasonings. Add the chicken pieces to the marinade and leave covered for between 40 to 90 minutes—the longer they can marinate, the stronger the flavours after cooking.
Place the breadcrumbs in a shallow bowl. Coat one chicken piece in breadcrumbs, then put it inside asandwich bag, and lay the bag on a hard surface(e.g. a thick wooden chopping board). Leave the bag unsealed so that the air can escape.
Hold the sandwich bag in place with your lessdominant hand away from the chicken, use a meattenderiser to beat the chicken across its surface
on both sides to flatten it into an about 9cm x 13cmand 11⁄2cm thick escalope. Return the chicken to the breadcrumbs to fill the new spaces then return to the sandwich bag and beat for a second time toabout 1cm thick across the whole escalope. Place thebreaded chicken onto a tray and cover with a cloth,then repeat with the remaining chicken pieces.
Heat the oil in a large, deep-frying pan on a mediumheat until hot.
In a wide bowl, beat the eggs and season with salt and pepper. Submerge one escalope in the egg batter, remove and place in the bowl of breadcrumbs to coat again, then carefully place it directly into hot oil to deep fry for 5 to 6 minutes, turning once, until golden brown on both sides.
Repeat with a few more escalopes, removing one at a time as they become fully golden and taking care not to crowd the pan. Transfer the cooked escalopes to a sieve or dry on kitchen paper to drain excess oil before serving.
Additional seasonings added to the marinade may include: 2 tsp ground coriander, 1⁄4 tsp ground cardamom, 1⁄2 tsp grated nutmeg, and/or one tsp ground allspice.
This dry meat main is typically served alongside liquid-based dishes such as the Sudanese stews, mullahat and tabayikh.
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