Chicken and Cheese Cutlet

 

[Ingredients A]

・Chicken breast (skinless): 1/2 piece (cut in half lengthwise)

・Sliced ​​cheese: 1–2 slices

・Shiso leaves (Japanese basil): 1–2 leaves

・Salt: A pinch

[Ingredients B]

・All-purpose flour: 1.5 tbsp

・Water: 1 tbsp

[Ingredients C]

・Panko (Japanese breadcrumbs): As needed

・Salad oil (vegetable oil): 3 tbsp

[Instructions]

① Make a slit in the chicken breast to open it up into a thinner piece, then sprinkle salt on both sides. Place the shiso leaves and the sliced ​​cheese (rolled into a stick shape) on top, then wrap the chicken around them, ensuring the cheese is completely enclosed.

② Mix together the ingredients in [B] and coat the entire surface of the chicken, including the seam where it was wrapped. Dust with the panko from [C], pressing down with your hands to ensure it adheres well.

③ Heat the salad oil in a frying pan over medium heat. Place the chicken in the pan with the seam side down, and cook over medium-low heat for 4–5 minutes. Flip it over and cook the other side, then cook the edges as well to ensure it is thoroughly cooked through. Slice into bite-sized pieces to serve—it’s ready!