Vanilla Breaded Chicken Breast
by Morning Star
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Parsley. Flour. A little olive oil. Pour a pinch of salt into a blender and stir to break.
2. Sheng out. . The moist feeling and the slightly salty taste are just right
3. Peel the small sweet potatoes into boiling water and cook them thoroughly.
4. Let the frying pan fry until golden.
5. The chicken breast is marinated with pepper and salt on both sides. Mustard sauce
6. Fill the pan with oil. Add the marinated chicken breasts. Fry the garlic and pine branches underneath until the smell comes out. .
7. Fry chicken breast on 2 sides until browned. .
8. Serve and smear with mustard sauce.
9. Cover the vanilla bread flour evenly
10. Into the oven. . 180 degree low heat for 10 minutes
11. Just add a little water to the oil in the frying pan and fry it out. spare
12. Wash the pan and heat it up. Add butter. Heat up. Put the fried small sweet potatoes into the pot again. . Fry slightly.
13. Cut the lotus root into thin slices. Fry the water in a frying pan. After Sheng out. Sprinkle with salt and pepper. Shake it out.
14. Finally, install the plate as you like. . Pour the juice from the frying pan and the basil. Light dishes that reflect the original flavor of the ingredients are OK.
Tips:In fact, there is another set of side dishes in this dish. But considering the difficulty of getting started. Still decided not to put it up.
