Italian-Style Crispy Chicken Cutlet Lunch Plate

Steps

1. 1
   Season the chicken breast with salt and black pepper.
2. 2
   Set up three bowls with flour, beaten egg, and a mixture of bread crumbs with Parmesan cheese respectively.
3. 3
   Coat the seasoned chicken breast in flour, then dip in egg, and finally coat with the bread crumb and cheese mixture, ensuring even coverage.
4. 4
   Heat oil to proper temperature and deep-fry the breaded chicken until golden and crispy on both sides, ensuring it is cooked through.
5. 5
   Chop cabbage, onion, and carrot into appropriate sizes and simmer in chicken stock until tender. Season with salt and black pepper.
6. 6
   Heat the steamed rice, add butter and curry powder, and mix well until the rice takes on a light golden color. Season with salt and black pepper.
7. 7
   Plate the fried chicken cutlet alongside the curry rice and vegetable soup. Garnish with cherry tomatoes, garlic, and cilantro.