Crispy Chicken Steak with Savory BBQ Mushroom Sauce

Chicken Steak with BBQ Mushroom Sauce

Ingredients

For the Chicken:

• 4 boneless, skinless chicken fillets
• 1 egg
• 1 cup rice flour
• 1 cup seasoned flour
• 1 lemon
• Salt, pepper, and a pinch of ground coriander (optional)
• Oil for frying

For the BBQ Mushroom Sauce:

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• 1 large onion, finely chopped
• 1 cup button mushrooms, sliced
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 4 tablespoons BBQ sauce
• Salt and pepper, to taste

Additional Ingredients:

• Diced vegetables (corn, green beans, carrots, peas)
• 1 potato, peeled and cubed
• Oregano, for garnish

Instructions

1. Prepare the Chicken:

   • Rinse the chicken fillets thoroughly and pat them dry with paper towels. Gently pound the chicken fillets to an even thickness using a meat mallet or rolling pin.
   • Marinate the chicken fillets in lemon juice, salt, pepper, and a pinch of ground coriander for added flavor. Allow the chicken to marinate for at least 30 minutes.

2. Prepare the Vegetables and Potatoes:

   • Briefly boil the diced vegetables and potato cubes in salted water until just tender. Drain and set aside.
   • Heat oil in a frying pan and fry the potato cubes until they are golden brown and crispy. Drain on paper towels and sprinkle with a pinch of oregano for added flavor. Set aside.

3. Make the BBQ Mushroom Sauce:

   • In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant.
   • Add the sliced mushrooms and continue to cook until the mushrooms are tender.
   • Stir in the BBQ sauce and gradually add the cornstarch mixture (cornstarch dissolved in a small amount of water). The sauce will thicken as it cooks. Season with salt and pepper to taste, and adjust the seasoning as needed. Set aside.

4. Bread and Fry the Chicken:

   • In a shallow bowl, beat the egg. In another shallow bowl, combine the rice flour and seasoned flour.
   • Dip each marinated chicken fillet into the beaten egg, then coat it thoroughly with the flour mixture. For extra crunch, repeat the coating process.
   • Heat oil in a frying pan over medium-low heat. Fry the chicken fillets until they are golden brown and crispy on the outside, and cooked through on the inside. This may take several minutes per side. Drain on paper towels.

5. Assemble and Serve:

   • Plate the fried chicken fillets and generously pour the BBQ mushroom sauce over the top.
   • Serve with the crispy potatoes and boiled vegetables on the side.
   • For an extra touch, drizzle a little melted butter over the vegetables before serving.

Enjoy this delicious Chicken Steak with BBQ Mushroom Sauce, perfect for a comforting meal with family or friends!