Recipe of Parmigiano-Reggiano Chicken Steak with Potato Pancakes

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  1.Main ingredients

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  2.Grate the rosemary and set aside.It does not need to be too finely chopped, as long as the strips are not that strong.Of course you can use rosemary powder

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  3. Parsley, chopped onion Crushed and set aside.Chop it as much as possible, it will be more delicious when cooking the sauce

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  4. Cut the chicken breast in half.Pay attention to the size and it is best to split it in half so that both pieces are delicious when grilled.The thickness is no more than half a finger.

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  5. Wash the potatoes and boil them in boiling water until soft.Peel.It will take about 15 to 20 minutes

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  6. Boil the potatoes and peel them Then mash it with a spoon or other tools, mix in the flour and mix well.No need to add other ingredients here

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  7. Add butter to the pot and chicken Fry for 10 seconds until both sides change color.Shape the mashed potatoes into a patty with your hands, not too thick, and put it on the baking sheet together with the chicken.Tin foil can be used or not used here.Leave a space in the middle of the potato pancakes.Arrange the cheese slices on top of the chicken and sprinkle with grated rosemary.The amount of cheese can be customized.Then put it in the oven and bake at 180 degrees for 10 minutes

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  8. Above the chicken When the cheese is melted, take it out and put it on a plate.Take out the potato cakes and fry them in oil until both sides are brown and firm.Take them out and put them on a plate

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  9. Add a small amount of oil and stir-fry onions and coriander

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  10. After asking about the fragrance, add cream and 10ml of water.Season, adjust the amount of salt and sugar to suit your taste.Add tomato paste, mix well, then add basil and remove from heat.Mix well.Pour over the chicken or next to the plate, or divide into portions for dipping

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  11.Complete picture