Fried chicken – “Cockerel’s Solo”, cabbage and cucumber salad – “Vegetable Prelude”, schnitzel – “Royal Meal”, meat in a jug – “Village Paradise”, pumpkin porridge – “King Arthur’s Golden Porridge”.
炸鸡被改头换面成“公鸡的独奏”，卷心菜和黄瓜沙拉成了“蔬菜序曲”，肉片背上了“皇家”的名号，而“乡间天堂”居然是瓶中肉。 此外，南瓜粥居然成了“亚瑟王的黄金粥”。
Add chicken and cook until golden brown on all sides, about 8 minutes. Remove to a platter.
锅中放油加热至7成热，放入鸡腿烹炸直至肉身变金黄色(大概要8分钟左右的时间)，捞出盛盘。
After biting into the crispy golden shell, the melted cheese and chicken poured out.
咬碎金脆的饼皮子后，融化的奶酪和鸡肉展示出来了。
Add the remaining butter and the oil to the frying pan, add the chicken and saute until golden.
在平底锅中加入剩余的黄油和油，加入鸡块，煎到两面金黄。
Add the chicken breasts and cook 2 to 3 minutes per side or until golden brown. Transfer to a plate and set aside.
加入鸡胸煎2 ~3分钟，直到鸡胸的两面都变成棕黄色。取出装盘放在一边。
The table set with all kinds of cold meats: body-it red bowel, golden Fried chicken, crispy peanut etc, and trays of folly risked aroma.
桌上摆着各种冷盘：嫩嫩的红肠、金黄的炸鸡、香脆的花生米等，还有一盘盘的热炒冒着香气。
Heat the vegetable oil in a large saute pan over medium-high heat and saute the chicken breasts until golden brown, about 2-3 minutes per side.
热的植物油大炒潘超过中型高热量和炒的鸡胸肉捞出布朗约2 - 3分钟，每一面。
Heat the vegetable oil in a large saute pan over medium-high heat and saute the chicken breasts until golden brown, about 2-3 minutes per side.
热的植物油大炒潘超过中型高热量和炒的鸡胸肉捞出布朗约2 - 3分钟，每一面。
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