Chicken steaks

Ingredients

Chicken 2 pcs (Bone less bosom steaks)

Oil 3-4 Tbsp

Flour 1 glass (or corn flour)

Bread morsels 1 glass

Italian Seasoning 1 Tsp or any dried herbs

Chile chips 1 Tbsp

Parmesan Cheese 1/fourth container

Onions 1 huge hacked finely

Garlic 3-4 cloves hacked finely

Drain 1 container

Pepper 2 Tsp

Salt to taste

Optional ingredient

Sauce is optional i.e mushroom sauce, barbeque sauce etc

Method

Place the potatoes in a pan of icy salted water and heat to the point of boiling. Lessen the warmth and stew for around 20 minutes, or until only delicate. Deplete the potatoes and come back to the pot. Place the container over low warmth and let the potatoes dry for 2 to 3 minutes, shaking always. Include the margarine and pound with a potato masher until genuinely smooth. Mix in enough drain to achieve a rich consistency, season with salt and pepper, and keep on cooking until warmed through.

While the potatoes are bubbling, praise the steaks dry and season with salt and pepper. Filter the flour onto a plate and dig the steaks in flour. Utilizing the level side of meat blade or moving pin, hammer out the steaks until the point that they are around 1/4 to 3/8 inch thick. Dig again in the flour, shaking off any abundance. Plunge the steaks into the beaten eggs, and after that again in flour, ensuring the greater part of the hamburger is all around secured with flour. Sufficiently empty oil into an extensive skillet to come to fruition 1/4 inch up the sides and set over medium-high warmth. At the point when the oil is hot, precisely include the steaks with tongs and cook for 3 to 4 minutes on each side, until brilliant darker. Expel the steaks and keep warm.

To set up the sauce, pour off everything except 2 tablespoons of the oil and expel any consumed drippings from the skillet. Lessen the warmth to medium, and include the flour, salt, and pepper. Cook for 2 or 3 minutes, mixing continually, until the point that the flour is light brilliant. Gradually speed in the drain, around 1/2 container at any given moment. Decrease the warmth to medium-low, and stew until the point that the sauce is thick and smooth, blending always, around 7 or 8 minutes. Season again with salt and pepper, if vital. Serve the sauce over the pan fried steaks and pureed potatoes.

Video to guide you better