Chicken Steaks By chef zarnak

Chicken Steaks

Ingredients for Steaks
Chicken breast fillet (boneless) 2
Salt ½ tsp
Black pepper powder ½ tsp
Red chili crushed ¼ tsp
Soy sauce 1 tbsp
Ketchup 1 tbsp
Chili sauce 1 tbsp
Vinegar ½ tsp
Garlic chopped 1 tsp heaped
Oil 2-3 tbsp

Ingredients for Sautéed Vegetables
Carrot 1 blanched
Potato boiled 1 large
Peas boiled ½ cup
Salt a pinch
White pepper a pinch
Soya sauce ½ tsp
Butter 1 tbsp

 White Sauce

Ingredients for White Sauce:
Butter 2 tbsp
Flour 1 tbsp
Milk ½ cup
Mustard paste ¼ tsp
Salt a pinch
Black pepper crushed ¼ tsp
Cheese slices as required
Oregano leaves, to sprinkle

Method for Steak
Mix the chicken with all the ingredients mentioned above, except oil.
Let it marinade for 2-3 hours. Heat oil in a frying or grill pan. Fry the marinated chicken for 3-4 minutes both side until it's cooked through.

Method for Sautéed Vegetables
Sauté the boiled vegetables in butter on high flame. Add the salt, white pepper and soya sauce. Stir for a minute.

Method for White Sauce
In a saucepan over low heat, melt butter, add flour and other seasoning, stir well with wire whisk. Gradually add milk, whisk constantly. Cook for 2-3 minutes until sauce begins to thicken. Pour the white sauce over cooked steaks, put cheese slice and sprinkle oregano leaves on top. Serve with sautéed vegetables on the side.

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