Ingredients: *largestrip of beef 1/2 pound *cheese 4 slices *milk bread1 cupseasoning powder: salt andpepper each a little
Marinade: *soy sauce 2 tablespoons *alcohol 1 tablespoon *water 5 tablespoons *five-spice powder 1/2 teaspoon *cornstarch 1 tablespoonMethod:
Cut the beef strip into thin slices, pound both sides with a meat mallet, season with a little salt and pepper to infuse the flavor.Wrap the beef slice in half-cut cheese, fold it over, coat with egg wash and bread crumbs.Heat oil until seven-tenths hot,
place the cutlet in, fry over low heat until golden and crispy.
Cooking Tip: You can use chicken instead of beef, then it's called "cheese chicken cutlet".
The cheese itself has a salty taste, so do not apply too much salt to the meat slices, otherwise they will be too salty.Wrap the ribeye slices around halves of cheese, fold in half, and coat with egg wash.
coat with a layer of batter and breadcrumbs.Heat oil to seven parts hot.
Place the cutlets in the pan, fry over low heat until golden and crispy.
Cooking tip: You can substitute the meat with chicken breast, then it's called "cheese chicken cutlet".
The cheese itself is already salty; do not add too much salt to the meat slices.