1, chicken thighs wash and set aside.

2, chicken thighs de-boned.

3, the chicken thigh meat thick place to cut a few cuts, cut section of the tendon, with the back of the knife to pat loose.

4, put the chicken thigh meat in a bowl, put salt, cooking wine, pepper, scratch well, marinate for at least half an hour.

5: Unfold the marinated chicken thighs and put the cheese slices.

6, chicken thigh meat wrapped around the cheese slices, pat cornstarch.

7: Wrap in egg wash.

8: Cover with breadcrumbs.

9, set aside.

10, the bottom of the pan with salt, add the chicken cutlets on low heat and fry slowly.

11, fry until both sides are golden brown and crispy.