揚げ物（鶏むね肉のチーズかつ）｜くまの限界食堂さんのレシピ書き起こし

Remove the skin from the chicken breasts and cut them in half along the meat cut.
Spread out the plastic wrap and place the chicken breasts evenly spaced.
Layer plastic wrap on top and tap the chicken breast with the bottom of the frying pan to spread it thin.
Remove the plastic wrap and season with salt.
Crack the eggs into a bowl, beat them, add the grated cheese and mix to make an egg wash.
Add the chicken breasts to the egg mixture and marinate.

Cut the potatoes into bite-sized pieces.
Cut the carrot lengthwise into thin strips about 1cm thick.

Spread the plastic wrap and spread the bread crumbs on top.
Place the marinated chicken breast on top of the breadcrumbs, sprinkle the breadcrumbs on top, and press down lightly to coat everything in the breadcrumbs.
Make the parsley-butter sauce by placing the butter and parsley in a small bowl and heating in the microwave for 30 seconds.

Add oil to a height of 3mm from the bottom of the frying pan.
When it's hot, add the coated chicken breast, and once one side is set, flip it over.
Add the garnished vegetables and fry together.
Fry both sides while pouring oil.

Serve on a plate with the garnished vegetables and top with parsley butter sauce.