Lemon Fried Chicken Steak

piece of chicken breast, cut into 2 slices crosswise;

Use a meat mallet to pound both sides of the chicken;

Squeeze the juice from 1 lemon, beat 1 egg, put the starch and bread crumbs in small bowls and set aside; apply cooking wine and oyster sauce on the surface of the chicken breast for preparation;

Take a piece of marinated chicken, first coat it with starch, then with egg liquid, and finally with bread crumbs (I didn’t take a separate photo because my hands were floury, so this picture shows how it looks after it’s finally coated with bread crumbs);

Pour an appropriate amount of oil into the pot and heat it up, add the chicken cutlets and fry over low heat;

Flip over and continue frying until golden brown on both sides, then cut into strips and serve on a plate;

Take another pot, pour the lemon juice into it, and then add the same amount of water;

Add an appropriate amount of white sugar (I put 7 spoons of this size, it is almost not too sour);

Bring lemon sugar water to a boil over low heat;

Pour in some water starch and stir quickly;

Until the lemon sugar water turns into a uniform and transparent gravy, turn off the heat and pour the lemon curd into a small bowl;

The lemon-fried chicken cutlets are complete. The lemon sauce can be poured directly on the chicken cutlets, or it can be served in a small bowl and eaten with the chicken cutlets.

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