Herb Tender Chicken Chop
1.
Prepare all the ingredients, chop onion and herbs, as shown in the picture
2.
Cut the chicken breast into large slices with a blade, as shown in the picture.
3.
The sliced chicken breast is evenly hammered with a loose meat hammer, which is to better taste the chicken breast
4.
As shown in the picture, the beaten chicken breast should be evenly thin and thicker than before.
5.
The beaten chicken breast fills the stainless steel basin one by one, as shown in the picture
6.
My home grows herbs by ourselves. If you don’t have fresh ones, you can use dried finished herbs.
7.
Put chopped onion and chopped herbs in the stainless steel basin
8.
Then add apple cider vinegar, garlic powder, if you don’t have garlic powder, you can use minced garlic instead
9.
Add 2 scoops of starch
10.
Pour in 2 spoons of olive oil
11.
Add 2 scoops of red wine
12.
Add the crushed black pepper
13.
Finally pour the honey
14.
After all the ingredients are put in place, we started to massage the chicken
15.
The massaged chicken is best left for more than one hour. During this period, you can massage the chicken twice, or put two layers of fresh-keeping bags in the refrigerator overnight. During this period, it is also best to massage the chicken chops several times to make the taste better.
16.
Put the butter cubes cut into small pieces in the pan. Please pay attention here. If you fry 2 cubes, put about 5 grams of butter cubes. 20 grams of the cube is the amount for frying 6 cubes.
17.
After the butter has melted, add the marinated chicken chops and start frying the chicken chops on medium-to-small fire
18.
Sprinkle with black pepper, one side is ready, you can fry the other side, sprinkle with black pepper on both sides
19.
If you like to eat more tender, you can fry it until it is slightly colored and ready to be out of the pan. We like to eat cooked chicken steak, then fry it on both sides until golden brown.
20.
Put it on the plate, put it on the plate, pour the black pepper juice on it, and serve it with a knife and fork
