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

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

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

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

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

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.

裏返して両面焼き色がついたら、取り出して油を切る。

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