Ingredients

Main Ingredients

Chicken Breast 270g

Egg 1

Oil in moderation

Salt in moderation

Breadcrumbs 50g

Black Pepper powder in a pinch

Rum in a pinch

Ketchup in moderation

Five Spice Flavor

Frying Process

Three Quarters Time Consumption

Easy Difficulty

Pan-fried Chicken Fillet Step-by-Step

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1

Pick off the fat of the chicken breasts, wash it, and cut it horizontally into three slices with even thickness.

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2

Use the back of a knife to lightly chop the meat against the meat fibers on both sides of the slices.

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3

Place the meat slices in a large bowl and add a good pinch of salt, black pepper, and rum.

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4

Mix well with your hands and let stand for 20 minutes.

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5

Wash the bittersweet and drain the water.

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6

Beat the egg to make an egg wash, take a piece of marinated meat and put it into the egg wash, evenly coat both sides with the egg wash.

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7

Then put it on the breadcrumbs and evenly coat both sides with breadcrumbs.

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8

Heat a skillet, pour in a moderate amount of oil, and when the oil warms up, add the pork chops and fry them over low heat. Add the other two cutlets one by one.

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9

Fry until one side is browned, then turn and fry the other side.

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10

Fry until both sides turn slightly darker golden brown.

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11

Cut the pan-fried cutlets into vertical strips.

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12

Place the cutlet strips on a plate and top with chamomile and squeeze ketchup on top.

Tips

1, chicken fiber is very clear, with the back of the knife against the direction of the fibers lightly chopped, chopping the fibers so that the meat is easy to tender.

2, chicken dipped in bread sugar must be fried on low heat, fire big breadcrumbs easy to burn.