Fried chicken cutlet
Pounded-thin chicken breast marinated in five-spice, oyster sauce, and pepper gets a triple coating of flour, egg, and panko breadcrumbs, then fries up crackly golden outside while staying juicy inside, great sliced with ketchup.
Instructions
- 1
Slice the chicken breast, then use the back of a knife to chop the meat until loose.
- 2
Add an appropriate amount of five-spice powder, oyster sauce, light soy sauce, pepper, and white sugar, mix well, and marinate for one hour.
- 3
Prepare an appropriate amount of flour, beaten eggs, and breadcrumbs. First, coat both sides with flour.
- 4
Then coat both sides with beaten egg.
- 5
Coat the last two sides with breadcrumbs.
- 6
Fry over medium to low heat until both sides are golden brown.
- 7
Oil filtration.
- 8
Serve on a platter. You can cut into strips and dip in ketchup.
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Ingredients
Main Ingredients
- Chicken breast1 piece
- Flourto taste
- Egg1 piece
- Bread crumbsto taste
Seasonings
- Black pepperto taste
- Five-spice powderto taste
- Oyster sauceto taste
- white sugarto taste