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Piccata of chicken breast | Recipe transcription of cooking researcher Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

egg : 2 pieces
Chicken breast : 1 sheet (about 320g)
Cake flour : Appropriate amount
consomme : 1 tsp
Salt and pepper : Appropriate amount
Salad oil : 1 tablespoon
Dried parsley : Appropriate amount
ketchup : Appropriate amount
grain mustard : Appropriate amount

Time required

20minutes

Procedure

1) Prepare 01:20
Break the egg into the bowl.
Cut chicken breast into thin slices of about 8 mm to 1 cm.
Sprinkle with salt and pepper, sprinkle with flour, and beat off excess flour.
2) Make egg juice 02:41
Add consomme to 1 egg and dissolve well until the consomme melts.
3) Bake in a frying pan 03:09
Soak 1 chicken breast in egg juice.
Heat a frying pan and grind the cooking oil.
Arrange the chicken breast soaked in egg liquid and bake on medium heat for about 1 minute.
When it gets brown, turn it over and bake for about 1 minute.
4) Soak the egg liquid twice and bake again 04:30
Soak the roasted chicken breast in the egg liquid again and bake it lightly.
Serve on a plate and serve with grain mustard and ketchup.

Point

・ The skin of chicken breast may be removed if you like.
・ By sprinkling the chicken breast with flour, the egg liquid is well entangled.
・ Be careful not to heat the chicken breast too much as it will become dry.
-If there is no time, step 4 may be omitted.
・ You can enjoy it with Tabasco if you like.