材料 Ingredients
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做法:
| 1. | 雞胸肉放在砧板上，平滑面向上，再覆蓋一張保潔膜。 |
| 2. | 用肉槌平滑的那一面將雞胸槌成一樣厚的薄片，約1cm厚。 |
| 3. | 雞胸兩面撒上適量的調味粉。(例如：鹽和胡椒，Lowry's 調味鹽，任何香料，任何乾香草..等等) |
| 4. | 煎鍋燒到非常熱後加入1大匙油。放進雞胸肉用中大火煎2分鐘，當中不要移動雞胸肉。 |
| 5. | 將雞肉翻面，繼續用中火煎3分鐘。 |
| 6. | 盛出雞胸裝盤後等3分鐘讓肉汁鎖在肉裡。 |
| 7. | 依照食譜要求將雞胸切成適當大小。 |
PROCEDURE:
| 1. | Place the chicken breast on a cutting board. Cover the chicken with a piece of plastic food wrap. |
| 2. | Using the flat side of a meat mallet to pound the chicken breast until it is evenly thick (approx. 1cm thick). |
| 3. | Sprinkle proper amount of seasonings on both sides of the chicken breast. (e.g. salt & pepper; Lowry's seasoned salt; any spices; any dried herb…etc.) |
| 4. | Heat a pan until very hot. Add 1 tbs. of cooking oil. Place in the chicken breast and pan-fry in medium-high heat for 2 minutes. Do not move the chicken breast. |
| 5. | Turn the chicken over. Continue pan-frying in medium heat for another 3 minutes. |
| 6. | Set the chicken aside on a warm plate for 3 minutes to lock the juice inside the meat. |
| 7. | Cut the chicken breast into proper size if necessary. |
最後更新 (Last Update): 12/28/2013
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