Pan-fried chicken steak

Overview

Winter nights come very early, and the city is often covered in darkness before five o'clock. Pedestrians on the road hunched their shoulders and walked faster in the cold wind. Some were heading towards home, some towards various hotels and restaurants, and some towards the food stalls and food carts on the roadside. Spicy hotpot, grilled cold noodles, pancakes, kebabs, cutlets... Food trucks loaded with food are steaming under the street lights, reflecting the smiling faces of the stall owners who are always full of business and the eager faces of the diners eager to fill their stomachs. Knowing that it is a three-no product, and knowing that the hygiene of many such stalls cannot be guaranteed, almost every food truck is still overcrowded. Even if I am alone, I will occasionally go have something to eat with my friends. There is always a constant flow of people in front of the schnitzel stall, because the meat quality of the steak is difficult to determine, as you guys know, but the chicken cutlet cannot be imitated, so it sells better. I also like to eat, but I don’t like eating fried chicken steaks from outside more and more. The oil in too many stalls is not good, and the fried chicken steak looks quite big, but when you eat it, you will find that the meat slices are extremely thin, and the thickness is covered with bread crumbs. So, it’s better to make it yourself. I like the stuff I make more and more, which is cleaner and more affordable than outside. This time I made my own chicken cutlet instead of deep-frying it, but I chose to fry it with less oil. I found that the fried chicken cutlet skin was still fragrant and crispy on the outside, and the chicken inside was tender and thick, and the taste was no worse than the deep-fried chicken cutlet. Moreover, the chicken steak I made myself is so thick that my mouth is full of meat when I take a bite. The crispy, tender and delicious pan-fried chicken steak, paired with the fresh and refreshing bitter chrysanthemum and the sweet and sour tomato sauce, will instantly kill the fried chicken steaks sold at countless roadside stalls~~ When eating chicken steak, eat the healthier pan-fried chicken steak~~

Tags

• snacks
• common dishes
• old man
• taiwanese food
• summer recipes
• candlelight dinner
• bread crumbs
• chicken breast
• egg
• oil
• rum
• tomato sauce
• black pepper
• salt

Ingredients

Steps

1. 1 Remove the fat from the chicken breasts, wash them, and cut them into three evenly thin slices.

   

2. 2 Use the back of a knife to lightly chop the meat on both sides against the fibers.

   

3. 3 Put the meat slices into a large bowl, add appropriate amount of salt, black pepper, and rum.

   

4. 4 Mix well with hands and let stand for 20 minutes.

   

5. 5 Wash the bitter chrysanthemum and drain the water.

   

6. 6 Beat the eggs into egg liquid, take a piece of marinated meat and put it into the egg liquid, and evenly coat both sides with the egg liquid.

   

7. 7 Then put it on the bread crumbs and coat both sides evenly with the bread crumbs.

   

8. 8 Heat the frying pan, pour in an appropriate amount of oil, when the oil temperature rises, add the steak and fry over low heat. Add the other two steaks one by one.

   

9. 9 Fry until one side turns brown, then flip and fry the other side.

   

10. 10 Fry until both sides turn a slightly darker golden brown.

    

11. 11 Cut the fried steak into vertical strips.

    

12. 12 Arrange the pork chops on a plate, top with bitter chrysanthemums, and squeeze on tomato sauce.