Fried chicken breast｜Otel de Mikuni's recipe transcription

Peel the chicken breast, cut it into 4 equal pieces, and put it in a vat.

Sprinkle sliced onions and (A) on 1 and let it blend in, then turn 1 on top.
Cut the parsley stalks to a suitable size with kitchen shears, sprinkle them on top of 1, wrap them, and chill them in the refrigerator for 1 hour.

Divide the egg into egg yolk and egg white, put (A) and egg yolk in a bowl, and mix with a rubber spatula.
Then add the beer and mix until smooth.
Whisk the egg whites in a whisk and put them in the bowl in two portions and mix.

For the meat of 2, use kitchen paper and drain it well.
Lightly fry the parsley leaves at a temperature of 150-160 degrees, drain the oil and lightly sprinkle with extra salt.
Turn off the heat, put 2 in the bowl of 3, put the clothes evenly, and put them all in the frying oil.
When the temperature drops, light it again and gradually raise the temperature.
On the way, the batter will stick to the bottom of the pot, so fry it while turning it over.
After frying for about 7 minutes, all 2 will float, so raise the temperature to a little over 170 degrees to 180 degrees at the end, fry for about 3 minutes until browned, and put it on the net.
Take them all out and turn off the heat.

Serve 3 on a plate with fried parsley leaves and a convenient tomato sauce.