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Chicken breast cutlet | Kuma no Kyoukai Shokudo-san's recipe transcription

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Number of Videos
773本

Ingredients

  • 鶏胸肉 : 1枚
  • 塩 : 少々
  • 卵 : 1個
  • 粉チーズ : 大さじ3
  • パン粉 : 適量
  • カットトマト缶 : 1缶
  • ピュアオリーブオイル : 大さじ1
  • にんにく : 1片

Time required

50minutes

Procedure

  1. 1) Cut chicken breast 00:25

    Remove the skin from the chicken breast, open it with double doors, and tap it with the back of a knife.

  2. 2) Flatten the chicken breast 01:48

    Place chicken breast on the wrap, sprinkle with salt, cover with wrap, and beat with a rolling pin to stretch.

  3. 3) Make egg juice 02:35

    Melt the eggs in a vat, add the grated cheese and mix.

  4. 4) トマトソースを煮込む 03:55

    Put olive oil and chopped garlic in a frying pan and fry. Add canned tomatoes, simmer for about 10 minutes, and season with salt.

  5. 5) 揚げる 05:23

    Add 1 cm of oil to another frying pan and heat to 180 degrees, then sprinkle chicken breast with egg liquid and bread crumbs and fry.

  6. 6) 油を切る 08:15

    裏返して両面焼き色がついたら、取り出して油を切る。

  7. 7) 仕上げる 08:25

    Serve tomato sauce on a plate, put chicken breast on it and sprinkle with dried parsley.

Point

・ Remove any streaks or blood from chicken breast in advance.
・ If you like, sprinkle with dried parsley or sprinkle with lemon juice.
・ Mix the eggs in the egg liquid well so as to cut the white meat.
・ Put the egg liquid firmly on the chicken breast.
・ Beat the chicken breast and stretch it as thinly as possible.

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