Chicken cutlet manufacturers teach you how to make chicken cutlets, which are crispy on the outside and tender on the inside, fresh and delicious

Chicken has a high protein content and is easily absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. Phospholipids play an important role in human growth and development, and are one of the important sources of fat and phospholipids in the Chinese dietary structure. At the same time, chicken is beneficial to the five organs, replenishes deficiency and strengthens the stomach, and strengthens muscles and bones. Today, the chicken cutlet manufacturer will teach you how to make chicken cutlets.

Preparation materials:

2 chicken breasts/2 eggs/bread crumbs (or Mantou residue) 1 small bowl/3 teaspoons of dry starch/2 teaspoons of cooking wine/1 teaspoon of white pepper/5 grams of salt/right amount of oil.

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Practice steps:

1. Prepare ingredients: 2 pieces of chicken breast, wash and remove the fascia on top.

2. Preparation of ingredients: 2 eggs, 1 small bowl of bread crumbs (or Mantou dregs), 3 spoons of dry starch, 2 spoons of cooking wine, 1 spoonful of white pepper, 5g of salt, and appropriate amount of oil.

3. Slice the chicken breast from the middle.

4. Use a meat hammer to loosen the chicken breast. The advantage of doing this is that the "tendons" of the meat can be broken by hammering, making the meat more tender and delicious. If there is no meat hammer at home, a knife back can be used instead.

5. Spread cooking wine, salt, and white pepper evenly on both sides of the hammered chicken cutlet. After applying the seasoning, massage the chicken for a while to allow the seasoning to evenly and thoroughly penetrate the chicken breast. After massage, let it stand and marinate for at least half an hour.

6. Place the marinated chicken cutlet meat into dry starch, evenly covering both sides with dry starch. Gently press to make the dry starch stick more firmly to the cutlet, and then gently shake off any sticky starch.

7. Put the chicken meat coated with dry starch into the egg mixture and coat both sides with egg mixture.

8. Finally, place the chicken cutlet into breadcrumbs, wrap them evenly on both sides, and gently press to firmly adhere the breadcrumbs to the chicken cutlet. Here, Mantou crumbs are used instead of bread crumbs. In contrast, Mantou crumbs are definitely better than bread crumbs. In the taste, the chicken chops fried with Mantou dregs are more fragrant. There is sugar in the bread crumbs, and it is easy to blacken when contacting with oil. But after stir frying for a while, you will find that the finished product is not so golden and the oil is particularly dirty. You might as well try this little trick.

Preheat the oil to about 50% and release the chicken.

10. Always maintain moderate heat. The first frying is to fry the chicken cutlet until both sides are light yellow, and then remove it. Control the oil for a while, cut it into pieces, and add sauce, tomato sauce, salt, and pepper according to your preference.

Important steps to extract:

1. Spread cooking wine, salt, and white pepper evenly on both sides of the hammered chicken cutlet. After applying the seasoning, massage the chicken for a while to make the finished product more flavorful.

2. Use Mantou crumbs instead of bread crumbs. It tastes good without dirty oil.

3. Always maintain medium heat and avoid using high heat to prevent damage.

4. Cook the first fried chicken cutlet until both sides turn slightly yellow, then remove. The purpose of reignition is to color. Double frying will make the finished product crispy on the outside and tender on the inside, making it more delicious than frying once.