Chicken fillet with cheese | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Finely chop the onion with a kitchen knife and put it in a bowl. Add vinegar and 1 tablespoon of water (not included in the amount) and soak for about 5 minutes.
Cut off the parsley branches and chop them.
Break the egg into a heat-resistant bowl and lightly melt it.
Remove the water from the onions and place them in a heat-resistant bowl containing eggs. Wrap it to make an air outlet and heat it in the microwave for 1 minute at 600W.
After heating, loosen it lightly and heat it again at 600W for about 30 seconds to remove the water. After that, loosen it finely.
Add sugar and dissolve while mixing.
Remove the heat, add mayonnaise and parsley, and mix.
Check the taste and adjust with salt and pepper.

Cut off the stem of the perilla with a kitchen knife and wipe off the water.
Cut the sliced cheese in half and chill in the refrigerator.
Cut the kitchen paper into 1/3 pieces.
Put a streak of scissors in the gap of the fork and pull it out while holding the streak with kitchen paper.
Make a shallow cut in the streaked part and open it. Do the same on the other side.
Place a wrap on the scissors and tap it with a cotton swab until it is about 0.5 mm thick to make it thinner.
Sprinkle salt and pepper on the scissors, fold the sliced cheese in half and place.
Fold the end of the scissors and roll it up.
Put the perilla on it in the same way and roll it up.

Break the egg into a bowl and thaw it well.
Sprinkle the scissors with flour, sprinkle with eggs, and sprinkle with breadcrumbs.

Put oil in a frying pan so that it is about 2 cm from the bottom and light it.
When it reaches 170 °, add the scissors and fry for about 1 minute, then turn it over. Fry for 3-4 minutes until browned.
When fried, cut it with a kitchen knife and serve it on a plate to complete.