I hope everyone is well today I'm going to present my entry for the cooking contest of 
For this week 20 the theme is cuts with the knife very well I like this I'm in cooking classes so I'm learning from these cuts but I found it interesting to participate and demonstrate the skills I have
So I took my knife to make my cuts
To present the cuts I prepared sautéed vegetables I think that nothing better to show the cuts than some vegetables sautéed with a little oil
I also prepared a bit of breaded chicken that adds a crispy texture to the dish as the vegetables and sautéed potatoes have a smooth texture, They had a lot of flavor here I definitely love the taste and smell of oregano plus it was a well balanced dish.
Ingredients:
Sauteed vegetables
- Onion (feathers)
- Pimenton (Julianas)
- Zucchini (julienne)
- Carrot (Batonnet)
- Pepper
- Salt
- Oil
Sauteed potatoes
- Potatoes (Tourne)
- Oregano
- Butter
Breaded chicken
- Chicken Milanese
- Bread crumbs
- Egg
- Wheat flour
The first thing was to make the different types of cuts so I started with the vegetables
Onion in feathers
Batonnet
Julianas
Julianas
After making all these cuts I went to cook the chicken
I wanted to take a picture of the potatoes at the time they were in the pot but the time passed quickly so I hurried, this was the cut that I made with a lace this is a small knife
Tourne
Once all this was ready I went to sauté the vegetables, starting with the onion, the carrot, the zucchini and finally the pepper, before putting some oil in the pan and then all the vegetables in the salt and pepper sauce
With the potatoes was almost the same procedure these are previously soft
