About This Dish
This dish is crafted with balanced seasoning, fresh ingredients, and a premium presentation that makes every bite memorable.
Ingredients
Cooking Steps
Prepare the chicken: Pound or slice chicken breast thin if making cutlet. Season with salt, pepper, garlic powder. Dredge in flour, dip in beaten egg, coat with panko breadcrumbs (optionally mix in herbs/Parmesan). For fun shape, use cookie cutter or form manually before breading.
Cook the chicken: Pan-fry in hot oil (or bake/air-fry at 200°C) 4-6 minutes per side until golden, crispy, and internal temp reaches 75°C. Drain on paper towels.
Prep the bell pepper boat: Halve a green bell pepper, remove seeds/membrane. Optionally blanch lightly for softer texture or leave raw for crunch.
Prepare veggies: Wash and cut broccoli into florets (steam 3-5 min if preferred softer), slice carrots and celery into sticks, halve tomatoes, cube extra bell peppers, tear lettuce.