How to make the chicken cutlet on the mountain division road To detail the process!!

I couldn't be greedy, I ate a big piece of chicken cutlet, it was so fragrant hahaha.

How do you make chicken cutlets? First, open the chicken steak from the middle slice, beat the back of the knife for one minute, then coat the starchy egg mixture breadcrumbs and fry them in the pan.

Material AChicken breast 1 2 pieces, b20 grams of minced green onion, 10 grams of ginger, 40 grams of garlic, 1 4 tsp five-spice powder, 1 tbsp chili powder, 1 4 tsp Sichuan pepper powder, 1 tbsp sand tea powder, 1 tbsp sugar, 1 tsp monosodium glutamate, 1 tbsp soy sauce paste, 1 4 tsp baking soda, 50cc water, 1 tbsp rice wine, c

100 grams of chicken cutlet powder, cumin powder to taste.

Method 1Wash the chicken breast, peel and bone, and cut it horizontally into a butterfly-shaped slice (be careful not to cut it) and set aside.

2.Put all ingredients B in a juicer and beat for about 30 seconds to mix to make a marinade and set aside.

3.Put the chicken steaks from method 1 into the marinade of method 2, marinate for about 30 minutes, then remove and drain.

4.Take the chicken chops from method 3 into the chicken cutlet powder, and evenly coat the noodles by pressing for later use.

5.Heat the oil in a pan, when the oil temperature is heated to 150, put in the chicken cutlet in method 4 and fry for about 2 minutes, until the chicken cutlet skin is crispy and golden brown, then remove and drain the oil.

6.Sprinkle with an appropriate amount of cumin powder before serving.

Marinade: Ratio of soy sauce to rice wine = 4:1, ratio of five-spice powder to sugar = 1:2 (don't put too much five-spice powder, about one teaspoon is enough), 1 teaspoon of minced garlic, appropriate amount of white pepper, appropriate amount of black sesame oil. Marinate the chicken breasts for more than 6 hours.

1. Chinese food.

Dish name】 Chicken cutlet.

Cuisine] Fujian cuisine.

Features】 Fujian cuisine.

Ingredients: 4 chicken thighs, 1 egg, 20 grams of dry flour, 3 grams of refined salt, 50 grams of bread crumbs, 2 grams of pepper, 500 grams of cooked lard.

Production] Cut a knife on the chicken thigh, remove the leg bones to separate the leg meat, spread it flat on the cutting board, remove the chicken skin on both sides and gently pat it with the back of the knife a few times, mix it with pepper and refined salt, and then pat it on the flour. Knock the eggs in a bowl, stir them with bamboo chopsticks, spread them evenly on the chicken and pat them on the breadcrumbs; Heat the oil in a wok until it is 60% hot, fry the chicken chops until crispy, scoop them up, and change them into diamond-shaped pieces and put them on a plate.

2. Western food. Australian cuisine.

Ingredients: chicken breast, salt, cooking wine, Sichuan peppercorns

Operation: 1. Slice the chicken breast and pat it loose.

2. Add salt, cooking wine, peppercorn noodles and other seasonings, marinate for seven to eight hours 3. Wrap the meat slices with starch, egg liquid, and bread crumbs in turn (I used to buy meat skewers to eat at home, and I kept them when I saw that the bamboo skewer was good, and I used it this time).

4. The oil temperature should not be too high, fry the cutlet twice.

5. If there is no bamboo skewer, you can change the meat steak to a knife and cut it into strips for easy eating.

First of all, choose chicken breasts, slice them into thin slices, drag the egg mixture, dip them in breadcrumbs, you can add a little white sesame seeds to make it look more beautiful, and then fry it with net oil at high temperature, and finally change the knife.

Cut the chicken breast in the middle and marinate for 20 minutes, dip the egg mixture, dip the starch breadcrumbs in the pan and fry until golden brown.

Ingredients: 1 chicken rack, 30 grams of flour, 50 grams of bread crumbs, 2 grams of salt, 2 grams of seed salt, 2 grams of chili noodles, 2 grams of monosodium glutamate. 500 grams of oil.

Preparation: Divide the chicken rack in half, mix the dough into a beard, put salt, monosodium glutamate, and then account for bread crumbs. Fry in warm oil until golden brown. After the pot is released, settle the personal taste of Fang Ziran or chili noodles.

Cut a straight knife on the chicken thigh, remove the leg bones to separate the leg meat, spread it flat on the cutting board, remove the chicken skin on both sides and gently pat it with the back of the knife a few times, mix it with pepper and refined salt, and then pat it on both sides. Knock the eggs in a bowl, stir them with bamboo chopsticks, spread them evenly on the chicken and pat them on the breadcrumbs; Heat the oil in a wok until it is 60% hot, fry the chicken chops until crispy, scoop them up, and change them into diamond-shaped pieces and put them on a plate.

Cut the chicken into thin slices and skewer it on a bamboo skewer. Wear it in a long strip. The thickness of the chicken slices is more or less set by yourself.

The thickness of the chicken steak that each family buys is different, and the size of the ** is different, and this requirement is up to you. Wear it into a chicken steak and hang it in batter (or egg mixture). Water starch flour or something, and then pat on the fried flour and breadcrumbs (some are directly slapped with breadcrumbs, and some are just fried flour, which is decided by yourself).

Then it's ready to be fried. Fry until golden brown and come out of the pan. The sauce is based on your favorite flavor.。。。

Order according to your taste. There is also a sauce that is a mixture of ketchup and chili sauce. The practice can.

There are above. I think sweet noodle sauce (as long as it's sweet noodle sauce, it's fine.) I used Tianjin sweet noodle sauce) and hot sauce (garlic hot sauce).

That's all wholesale from merchants, and it's better not to eat the things that add pigments and starch messy.

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