Thinly sliced grilled chicken breast, style
Even chicken breast meat will be moist if you cut it thinly.
If you cook it too much, it will become hard, so cook it quickly to brown it.
Cut the chicken breast into strips and divide into 3 pieces
Place plastic wrap on top of the chicken and roll it out thinly using a rolling pin or a bottle
Sprinkle [A] on each thinly stretched piece of chicken to season
Add a little olive oil to a grill pan and heat over medium-high heat. Grill the marinated chicken pieces one by one for 30 seconds, then flip them over and grill for 10 seconds before removing to a plate
Cut the potatoes into bite-sized pieces, soak in water for about 5 minutes, then drain thoroughly. Deep-fry in hot oil until a bamboo skewer can be inserted easily
Cut the tardigrade and celery into bite-sized pieces, place in a bowl and mix with [B]
Place the chicken on a plate, add potatoes, salad, and sliced lemon. Garnish with Italian parsley and drizzle with olive oil to finish
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- Chicken breast
- 1 piece
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[A]
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Olive Oil
Ardoino Extra Virgin - 1 tablespoon
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Olive Oil
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- Salt and pepper
- Appropriate amount
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- Potatoes too
- 1 piece
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- Fried oil
- Appropriate amount
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- Tardivo
- 50g
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- celery
- 20g
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[B]
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Olive Oil
Ardoino Extra Virgin
- 1 tsp
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Olive Oil
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- Salt and pepper
- Small amount
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- Balsamic Vinegar
- 1/3 tsp
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- White wine vinegar
- 1/3 tsp
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- Lemon juice
- Small amount
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- Cut lemon for finishing
- Appropriate amount
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- Italian parsley for finishing, minced
- Appropriate amount
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Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
