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Chicken cutlet (chicken cutlet with shiso leaves and cheese) | Transcript of recipe from Gal Sone's official channel "Let's eat without leaving any rice behind"

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ギャル曽根公式チャンネル「ごはんは残さず食べましょう」

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Ingredients

鶏もも肉 : 1枚
塩こしょう : 適量
スライスチーズ : 2枚
大葉 : 2枚
(A) Light flour : 適量
(A)Water : 適量
パン粉 : 適量
onion : 半玉
egg : 3個
(B) Mayonnaise : 適量
(B) Salt and pepper : 適量

Time required

30minutes

Procedure

1) make preparations 01:58
Turn the chicken thighs skin-side down and open the thickest parts with a knife to even out the thickness.
Season with salt and pepper, place cheese and shiso leaves on one half, and fold the other half.
2) バッター液を作る 03:14
Add (A) to a bowl and mix to make a batter.
3) 衣をつける 03:34
Dip the chicken thighs into the batter and coat with breadcrumbs.
4) 揚げる 04:21
Heat oil (not listed in ingredients) in a pot or deep frying pan and add the coated chicken thighs.
Fry until both sides are golden brown.
5) タルタルソースを作る 09:13
Finely chop the onion and soak it in water.
Crack the round end of an eggshell, place it in a pot, add water and heat it.
Boil for 10 minutes, then drain, immediately cool in water, and peel.
Place the peeled boiled eggs in a bowl and mash them with a fork.
Add the drained onion and (B) and mix well.
6) 盛り付ける 11:25
Cut the chicken cutlet to your desired size and arrange on a plate.

Point

・You can season with just salt and pepper, or salt and pepper + curry powder.
・When using chicken breast, pound it to crush the fibers and make it soft.
・When you pound the perilla leaves, the fragrance comes out.
・It is better to fry the meat whole without cutting it, as the juices will not escape and the result will be juicier.
・Before boiling the egg, crack the round end of the egg firmly to make it easier to peel. When peeling, it is easier to pour water into the gap between the egg shells and use water pressure to peel them.