Thursday, October 21, 2021
- Ingredients
- 1 packet of spaghetti (boil until al dante about 7-8 minutes)
- 8 button mushrooms (sliced 2)
- 3 cloves garlic (chopped)
- 3 tbsp pesto sauce
- 2 tbsp olive oil
- 1 tbsp butter/butter
- 250 ml ultra milk
- 1 tsp Salt
- 1 tsp Chicken stock
- Pinch of black paper
- CHICKEN KATSU MATERIALS:
- Chicken fillet
- Cover with lime, salt, pepper, garlic powder
- 1 egg (beaten off)
- 3 tbsp Wheat flour
- Bread flour
- SPRINKLED:
- Parmesan cheese or grated cheddar cheese
- Step
- 1. Saute chopped garlic in olive oil. Then add the sliced button mushrooms. Saute until fragrant and mushrooms wilt.
- 2. Add 1 tablespoon flour, stir until lumpy, then add the pesto sauce, butter and liquid milk. Add salt, pepper and powdered broth. Mix well.
- 3. Add the boiled and drained spaghetti. Into the sauce. Stir until all evenly.
- 4. 👩🏻🍳 How to make chicken katsu:
- - Coat the chicken breast fillet with lime, salt, pepper and garlic powder.
- - Beat the eggs with 3 tablespoons of flour, then coat the seasoned chicken fillet.
- - then coat with breadcrumbs
- - fry in hot oil
- - lift and drain
- - cut into pieces and serve with spaghetti pesto
- 5. enjoy 😚💕
- Recipe Appendix Eggplant pesto pasta quickie
