Chicken Cutlet & Salsa

今日の夕食は、ウィーン風カツのチキン版。チキンの胸肉を薄く広げてパン粉をつけて焼き揚げたもの。添えているのはサルサ(玉ねぎ、トマト、パプリカ、きゅうり、シャンツァイをレモン汁とオリーブオイルで和えたもの)と前菜用マリネ(アーティチョークやサンドライトマト、オリーブ、モッツァレラなどが入っていました)。

Today’s dinner was something like Vienna Schnitzel but with chicken breast.  I open a chicken breast and bash it to make it thin.  It is served with salsa (onion, tomato, pepper, cucumber, coriander leaves with lemon juice, salt & pepper and olive oil) and a few bits and pieces of store bought marinaded artichoke, sun dried tomato, olive & mozzarella cheese.

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チキンの胸肉は1枚ずつですが、開いて叩いているので巨大。さっぱりしたサルサのせいか結構食べられてしまいますが、今日はわたしは中国茶をたくさんいただいたので夫に少し手伝ってもらいました。

Each piece of schnitzel is huge (well, 1 huge piece and 1 small piece each) although it’s only a small chicken breast each.  With salsa, it actually seems quite light but I had so much Chinese tea I wasn’t able to finish it today and my husband had to help me.

 

 

 

 

 

 

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