Remove the skin from the chicken breast and cut it into two pieces as shown in the top photo. Then cut each of the 2 halves in half horizontally to make 4 pieces.
Cover with plastic wrap and tenderize with a rolling pin until thin. Keeping the wrap on, move to the next step.
Wrap the breasts like a spring roll. Place a 15 g piece of cheese in the middle, roll, sprinkle a small amount of flour (not listed), fold both ends over to finish the wrap.
Put the crackers in a plastic bag and using a rolling pin, crush. It's okay if they are roughly crumbled. This is a great stress reliever!
Mix the ingredients marked with ○ until very smooth. Using chopsticks, dip the chicken from Step 3 into the batter.
At this point, thoroughly coat the dipped chicken with the crackers. Gently press down to make sure the crackers stick.
In a frying pan, heat enough oil to submerge the chicken to 340°F/170°C. At medium heat, fry both sides of the chicken until light brown. Drain the oil and complete by arranging onto a dish.
I used this block of cheese. You can use shredded cheese, sliced cheese, processed cheese, or any kind of cheese you prefer.
Story Behind this Recipe
I like chicken breasts and always make this recipe with bread crumbs. When I ran out of bread crumbs, I decided to try using crumbled crackers I bought from Costco. They came out so crunchy and so delicious. They transformed from just chicken cutlets to special chicken cutlets.
For the wrapping process in Step 3, don't allow air while wrapping. If you use sauce while eating, you don't need to season the meat. The crackers have just the right amount of salt. If you don't want to eat with sauce, then after wrapping in Step 3, lightly sprinkle salt and pepper for seasoning.