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Butter chicken cutlet | Cooking researcher Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken fillet : 4 sheets (about 250g)
味塩コショウ(鶏ささみ肉用) : 適量
薄力粉 : 適量
バター : 25g
ニンニク : 1片
(A)乾燥パセリ : 適量
(A)味塩コショウ : 適量
(A)卵 : 1個
(A)薄力粉 : 大さじ4
(A)水 : 大さじ2
パン粉 : 適量
サラダ油 : 適量

Time required

50minutes

Procedure

1) Prepare for garlic 01:26
Peel the garlic.
2) Prepare the butter 01:34
Do not cover the butter with plastic wrap, but heat it in the microwave at 600W for 20 seconds to soften it.
3) Prepare chicken breast meat 01:43
Place chicken fillet on a chopping board, wrap it in plastic wrap, and tap it in a jar or meat tenderizer to flatten it.
Remove the wrap.
4) ガーリックバターを作る 02:33
Grate 1 and put in 2.
Add (A) and mix well.
5) 鶏ささみ肉を巻く 03:12
Sprinkle Aji-Shio pepper (for chicken fillet) on both sides of 3.
Place 4 on the beginning of the chicken fillet and roll.
Add cake flour.
6) 衣をつける 05:03
Put (A) in a bowl and mix to make a batter solution.
Soak 5 in the batter liquid and sprinkle with bread crumbs.
7) 揚げる 06:23
小さめのフライパンを中火にかけ、底から1cmの高さまでサラダ油を入れる。
6を入れて裏返しながら7〜8分揚げる。
油から取り出して1分置き、油を切り余熱で火を通す。
8) 盛り付ける 07:58
お皿にベビーリーフ(分量外)を添え、7を半分に切り盛る。
カットレモン(分量外)を添える。
乾燥パセリ(分量外)を振りかける。

Point

・ Recipe for butter chicken cutlet made from chicken fillet.
・ In step 3, beat the chicken fillet to make it flat and easy to wrap the butter.
・ Because butter chicken cutlet is not seasoned with sauce, add a large amount of salt and pepper (for chicken fillet) to season.
・ You don't have to remove the chicken fillet streaks, but if you are interested, remove them.
・ By applying the batter liquid in step 6, the batter becomes thicker and less likely to come off.