炒め物（豚ひき肉と油揚げの炒め物）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 15minutes
Swordfish Cheese Cutlets | Giorno's Kitchen-'s Recipe Transcription
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Ingredients
- Swordfish (fillet) : 2 slices
- salt : 1/2 teaspoon
- White pepper : a little
- Cake flour : About 50g
- egg : 1 piece
- Bread crumbs (fine) : 20g
- Parmigiano cheese (grated) : 10g
- sliced cheese : 2 sheets
- (A) Baby leaf : 1 bag (about 40g)
- (A) Petit tomato : Six
- (A) Olive oil : 1 tablespoon
- (A) Balsamic vinegar : 1 tsp
- (A) Salt : 1/3 teaspoon
Time required
30minutes
Procedure
-
1)
Prepare for swordfish
00:26
Sprinkle salt and white pepper evenly on the swordfish fillet and leave it for about 15 minutes.
-
2)
Make a garnish salad
00:45
Cut the petit tomatoes in half. Put all ingredients of (A) in a bowl and mix well.
Wrap it and leave it in the refrigerator. -
3)
Prepare clothes
01:03
Mix bread crumbs and grated Parmigiano cheese.
-
4)
Remove water from swordfish
01:18
Remove the water from the swordfish that has been left for about 15 minutes with kitchen paper.
-
5)
Put on clothes
01:26
First, sprinkle the cake flour evenly. Add eggs, bread crumbs and cheese batter in that order.
-
6)
Fried
02:00
Fry in thinly spread oil at 170-180 ° C. Gently put in oil. Move from time to time to let the oil blend in and fry. First, bake for about 3 minutes, then turn it over and bake for about 2 minutes, then turn off the heat. Transfer the oil to another container and wipe off any remaining oil.
-
7)
Put sliced cheese on it
02:28
Place the sliced cheese cut in half on the cloth and cover it. Cook with residual heat for about 2 minutes.
-
8)
Serve
02:42
Complete with garnish salad and plate.
Point
・ A recipe for two fragrant and soft cheese cutlets using swordfish that is in season in summer.
・ The instant simple garnish salad is delicious even if you eat it with cutlets.
・ By preparing the swordfish, the fishy odor can be removed and the taste can be added.
・ Mix Parmigiano cheese with bread crumbs to make it fragrant.
・ When battering, it is easier to do the stages of flour and eggs with tongs, and bread crumbs and Parmigiano cheese with dry hands.
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