Chicken Breast Toast Roll

Preparation of ingredients, among which the chicken breast and cheese slices were not completely used up.

Cut off the four edges of the toast slice.

Roll it flat with a rolling pin.

Beat the eggs.

Cut the chicken breast into squares slightly smaller than a slice of toast, and slice them flat into pieces about 5 millimeters thick. Use the tip of a knife to poke holes on both sides of the meat slices against the muscle fibers, cutting the muscle fibers.

Then repeatedly tap with the back of the knife in different directions, making sure to tap both sides.

Spread a thin layer of Scallion Companion June Spicy Chili Sauce on the toast, or you can skip it (the final product was a bit salty for me).

Chicken breast slices are stacked on top of the toast, and a layer of scallion companion June spicy chili sauce is also spread on it.

Then cover the chicken breast slices with a slice of cheese.

Roll it up and dip it into the beaten eggs.

Then roll it in cornstarch again.

Continue rolling it in the egg mixture once, then roll it in the breadcrumbs, and remember to do the same for both ends.

Place the raw chicken breast toast rolls into the air fryer basket, and use a brush dipped in oil to dab and spread oil on the surface of the chicken rolls. It’s even better if you have a spray oil bottle—spray a thin layer for less oil.

Bake at ℃ for 5 minutes, then flip and continue for another 5 minutes.

The fragrant and crispy chicken breast toast roll is ready!

The toast is soft, the chicken is tender, the cheese is rich and fragrant, baked to a crispy perfection, and one bite brings an overwhelming sense of happiness!