Carmina was doing errands with her dad came across seeing Ranch 99 Market to do some grocery shopping. Carmina's dad saw there was frozen duck decided to purchase and try it at home. Carmina read the instructions and see how to prepare it. It says thaw out for twenty-four hours leaving in the refrigerator. Carmina had search to find out more information on Joe Jurgielewicz & Son, LTD since never heard about it. All you have to do is follow the instructions how to cook it in your oven and preparing the rest of ingredients just used tortilla to wrap it up and make sure slice up the duck when it is has cooled down. Enjoy the duck with your family. NOT SPONSORED. Check out my channel @ Carmina Lifestyle YouTube and click on the subscribe button for more videos. Thank you for the support.
There is the Japanese dish they seem to like in the restaurant called, "chicken katsu".
The other one is crispy fried chicken.
To be healthy use dory fillet fish or calamaris just follow the same technique on the recipe.
Try this recipe it is easy to make and can be used in so many ways.
Ingredient:
- 1 Package of boneless chicken fillet (thinly sliced)
- 2 Pieces Egg (well beaten)
- Japanese Breadcrumbs or All-Purpose Flour
- Black Pepper (add to your taste)
- Salt (add to your taste)
- 1 Cup Fresh Milk or Evaporated Milk
- 1 Tupperware with lid
- Frying pan
- Cooking oil
- Strainer
Step 1:
- Combine the boneless chicken, egg, black pepper, salt and milk in a Tupperware overnight in the fridge.
Step 2:
- In a flat plate spread the breadcrumbs or all-purpose flour evenly
- Place one piece of chicken breast evenly from both sides
- Do each one the same way
Step 3:
- Pour the cooking oil in the frying pan
- Heat the oil once hot
- Add the breaded chicken fillet on the pan
- Cook each side
Step 4:
- Strain the cooked chicken fillet
- Slice the chicken fillet crosswise
Note:
The secret to make your chicken crispy use all-purpose flour.
The secret to make your chicken, fillet fish and calamari moist and soft is being soak in milk overnight.
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