Material :
- 300 grams boneless chicken meat to the chest, at up to flat
- 1 tablespoon lemon juice
- 1 / 4 teaspoon ground pepper
- 1 teaspoon salt
- 1 / 2 the egg whites, beaten off
- 2 tablespoons of liquid milk
- 5 tablespoons flour
- 50 grams of coarse bread crumbs
- to taste cooking oil for frying
How to Make :
- Marinate chicken with lemon juice, pepper powder, and salt. Stir well. Let stand for 30 minutes to allow the flavors to infuse.
- Combine egg whites and milk, stir well.
- Sprinkle chicken with seasoned flour, then dip into egg mixture milk. Roll the bread into coarse flour.
- Store in refrigerator for 30 minutes so that bread flour is more attached. Fry in hot oil until golden and a lot of brown. Lift.
- Serve with a sauce bottle.
