Chicken Breast Cheese Cutlets

Steps

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1. 1
   Cut the string cheese into four equal pieces. Rinse the shiso leaves, pat them dry with paper towels, and trim off the stems.
   ▶ ≈1:41
2. 2
   Butterfly each chicken fillet by making an incision and opening it like double doors. Cover with plastic wrap and gently pound with a rolling pin to achieve uniform thickness.
   ▶ ≈2:19
3. 3
   Place a shiso leaf and a piece of cheese on each flattened chicken fillet. Fold in both ends and roll up tightly from the front. Dust the entire outside lightly with cake flour.
   ▶ ≈3:34
4. 4
   Make a batter by mixing together egg, water, and cake flour until smooth with no lumps. Dip each rolled chicken piece into the batter to coat completely, then place it on breadcrumbs and press gently to ensure an even coating.
   ▶ ≈4:39
5. 5
   Heat oil to approximately 170°C in a deep pan (about 12cm deep). Add the coated chicken pieces and let them sit undisturbed for about 1 minute to allow the coating to set.
   ▶ ≈5:57
6. 6
   After 1 minute, flip the chicken and fry for another minute. Continue rolling gently to ensure all sides cook evenly and turn golden brown, with a total frying time of about 2–3 minutes. Remove from oil when the surface is crispy and golden.
   ▶ ≈6:48
7. 7
   Remove from the oil and let rest for about 3 minutes to allow the cheese to finish melting and excess oil to drip off. Serve hot, either plain or with sauce.
   ▶ ≈7:39