★Ingredients
1 cup fresh spinach, chopped
1 medium carrot, grated
3 large eggs
1 cup enoki mushrooms, trimmed and cut into smaller pieces
1/4 cup all-purpose flour
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 tablespoons vegetable oil (for frying)
Crispy Chicken Cutlet with Creamy Sauce
★Instructions
- Prepare the Vegetables:
- In a large bowl, combine the chopped spinach, enoki mushrooms, and grated carrot.
- Mix the Batter:
- In a separate bowl, whisk the eggs until well beaten. Add the flour, soy sauce, sesame oil, salt, and pepper, mixing until smooth.
- Pour the egg mixture over the vegetables and stir until everything is evenly coated.
- Heat the Pan:
- Heat the vegetable oil in a non-stick skillet or frying pan over medium heat.
- Cook the Pancakes:
- For each pancake, pour a ladleful of the batter into the skillet, spreading it into a round shape. Cook for about 2-3 minutes or until the edges start to set and turn golden brown.
- Flip the pancake and cook for another 2-3 minutes until fully cooked and golden brown on both sides. Adjust the heat as necessary to avoid burning.
- Serve:
- Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
- Serve warm with a dipping sauce of your choice, such as soy sauce or a simple mixture of soy sauce and rice vinegar.
Enjoy!