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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Scissors : 8
とろけるスライスチーズ : 4枚
大葉 : 4枚
パン粉 : 適量
薄力粉 : 適量
卵 : 1個
塩こしょう : 適量
揚げ油 : 適量
卵 : 1個
玉ねぎ : 1/4個
マヨネーズ : 大さじ2
砂糖 : 小さじ1
塩こしょう : 適量
酢 : 大さじ1
パセリ : 適量

Time required

25minutes

Procedure

1) Make tartar sauce 01:26
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.
2) Prepare 04:36
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.
3) Put on a batter 08:42
Break the egg into a bowl and thaw it well.
Sprinkle the scissors with flour, sprinkle with eggs, and sprinkle with breadcrumbs.
4) 揚げる 09:28
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.

Point

・ Can be stored frozen or made.
・ Parsley can be dried. People who are not good at it do not have to enter.
・ Finely chop the onions in the tartar sauce. If you are not good at it, you can slice it into thin slices.
・ The spiciness can be removed by immersing the onion in vinegar water.
・ Be careful not to get burned after heating the tartar sauce in the microwave. If you heat the egg with it broken, it will explode, so be sure to melt it lightly.
・ By adding sugar, the taste will be richer.
・ Mayonnaise will separate if you put it in a hot state, so put it in after removing the rough heat.
・ When cutting open the scissors, be careful not to cut them all.
・ When you hit the scissors to make them thinner, it is okay if there are holes.
・ When putting on the batter, hold it down so that the cheese does not come out.
・ The temperature of the frying oil should be such that the chopsticks are put in and bubbles come out from the tip.
・ When frying the scissors, do not touch them with chopsticks many times because the clothes will come off and the cheese will come out. Be careful of burns as the oil splashes.
・ If you add perilla, it becomes Japanese style. It goes well with tartar sauce.
・ When storing in a freezer, put on the batter in step 3, wrap it in plastic wrap one by one, put it in a freezer bag, and store it in the freezer.
・ When using freezing, fry in a little oil while still frozen.
・ For frozen storage, eat for about 3 weeks.