Fried Chicken Cutlet
Debone chicken thighs, pound to an even thickness, coat in flour, beaten egg, and breadcrumbs, then deep-fry until crispy.
Ingredients
chicken thighs
4
egg
1
dry flour
20 g
fine salt
3 g
breadcrumbs
50 g
black pepper
2 g
lard (to taste, as needed)
500 g
Instructions
1
Step 1
Make a straight cut on the chicken thigh meat, remove the leg bone to separate the thigh, lay it flat on a cutting board, remove the skin, lightly tap both sides a few times with the back of a knife, mix black pepper and fine salt, coat both sides evenly, then dust with flour.
2
Step 2
Crack the egg into a bowl, stir with bamboo chopsticks, then spread the egg mixture evenly over the chicken, and coat with breadcrumbs.
3
Step 3
Heat a wok over medium-high heat, add oil and heat to 60% of its smoking point, place the chicken cutlet in and fry until crispy, remove with a slotted spoon, cut into diamond-shaped pieces, and serve on a plate.
