Practice steps:
Step 1, the main ingredients: 3 pieces of chicken breast, cleaned.
Step 2, tools: meat hammer, knife, electronic scale, kitchen paper.
Step 3, accessories: cool gram one hundred (cook100) New Orleans barbecue seasoning 70g raw flour Breadcrumbs.
Step 4: Wrap the chicken breasts in kitchen paper towels to absorb surface moisture.
Step 5: Using a knife, cut the meat from the thick center into 2 pieces of even thickness.
Step 6: Using a meat mallet, pound the meat to make it about 2 times its original size in volume and even in thickness.
Step 7: Suggested use ratio on the bag of barbecue ingredients: New Orleans barbecue ingredients: water: meat = 35g : 35g : 500g (1kg) with electronic scale Chicken breast net weight: 809g.
Step 8: According to the reference ratio of the ingredients Water: 55g.
Step 9: Combine all the ingredients and marinate.
Step 10, store at low temperature for 3~5 hours. I've made chicken cutlets n times. From experience, marinate it in the fridge the night before and take it out the next day to deep fry. The timing is just right.
Step 11, chicken cutlet first coated with cornstarch, then egg wash.
Step 12: Sprinkle breadcrumbs evenly on both sides.
Step 13, pour a moderate amount of oil in the pan, 5 into the heat under the chicken fillet. Cook over medium-low heat.
Step 14, fry until 2 sides golden brown, Li oil. Out of the pan!
Step 15, big dish on the table!
Step 16, close up is also perfectly appetizing!
Tips:
1. Meat hammer! Meat Hammer! Meat Hammer!!! Important thing to say 3 times!!! Chicken must be hammered with a meat hammer to an even thickness to enter the pot, otherwise some places are fried, some places are not yet cooked 。。。。。。。。。。。 2、To make it perfect it's best to use cornstarch, there is not much difference between raw flour and cornstarch, but raw flour is a bit harder. For good taste, it is recommended to use starch.