Cutlet (chicken cutlet with umeboshi sauce) | George George's recipe transcription

Remove excess oil from chicken breast and cut in half.
Make vertical cuts and cover with plastic wrap.
Beat it with a small pan to spread it thinly, make it an even thickness, and sprinkle salt on one side.

Remove the umeboshi seeds and finely chop the ume flesh.
Put boiled eggs in a bowl, mash them, add mayonnaise and mix.
Add plum meat and black pepper in that order, and mix each time.
Chop the parsley, add, mix and chill in the refrigerator.

Crack the eggs into a bowl and beat.
Add the grated Parmigiano Reggiano and mix.

Sprinkle black pepper on one side of 1 and press with your hand to blend.
Add 1 to 3 and marinate for 5 minutes.
Sprinkle bread crumbs on 1 and press the whole to blend.

Add olive oil (not listed) and garlic to a frying pan to release the aroma.
Add 4 and fry, then remove the garlic before it burns.
Fry while shaking the frying pan, and turn it over when it gets a fried color.
Add butter and fry while shaking the pan.
Flip it over several times and apply oil to brown both sides.
Take it out, put it on a plate, put 2 on it, and complete it with lemon.