[Crispy Chicken Cutlet] Easy, no deep-frying required♪

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1. Remove the skin from the chicken breast in A, slice it thinly, place it in a plastic bag, and massage in the remaining seasonings in order. (← This completes the 'All-Purpose Chicken Breast'!)

2. Add the grated cheese and coat, then add the breadcrumbs and coat inside the bag.

3. Place the bag on a cutting board and pound with a rolling pin to make the thickness uniform.

4. Cut open the bag, take the chicken out, and pan-fry both sides until golden brown in a frying pan with rice bran oil.

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・You can use any oil you have at home.
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<Check out the recipe in the video!>

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These are bite-sized chicken fries made with 'All-Purpose Chicken Breast'.
Even though they are called fries, you can make them crispy without deep-frying,
so rest assured.

Oh, just in case, for those who don't know what All-Purpose Chicken Breast is,
it's chicken breast sliced thinly for easy eating,
and massaged with salt, potato starch, and rice bran oil (or olive oil).

Looking at the ingredient list,
the chicken breast massaged with A is what we call All-Purpose Chicken Breast.

Once you have it in this state,
it can be stored in the refrigerator for 2-3 days, or for a month if frozen.

This time,
inside the bag where the All-Purpose Chicken Breast seasonings were massaged in,
we mix in grated cheese and breadcrumbs
and coat the chicken breast.

No need for the hassle of flour → egg → breadcrumbs.
It's all done just with a plastic bag.

It sounds unbelievable, but it's true.
After that, just pan-fry it in a small amount of oil.

Oh, since we are pan-frying with a small amount of oil this time,
if it's too thick, the sides will be hard to crisp up,
so it's an important point to pound it with a rolling pin through the bag beforehand.

This extra step makes the thickness uniform,
so you can make it delicious without failure.
Now, we are going to pan-fry this, but
you don't need that much oil.
An amount slightly more than for a stir-fry is fine.

Since oil was massaged into the chicken when making the All-Purpose Chicken Breast,
it seeps out from the inside,
allowing it to pan-fry perfectly.
Hehe,
this is the Okuzono style: no waste, no hassle, and no stress!

Since it is already seasoned, you can eat it as is, or
you can also add your favorite flavors like lemon juice or ketchup.
It is also perfect for bento boxes.

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■ How to make versatile chicken breast

■ Carrot kinpira and chicken cutlet bento

Soft carrot salad and chicken cutlet bento

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■ See other dishes in the table of contents

■ This is how versatile chicken breast was born