RecipeI. Ingredients:1 potato2 eggs80g chicken cutlet2 lettuce leavesA small amount of onion (sliced)II. Instructions:Pan-fry the chicken cutlet until fully cooked. Set aside.Peel the potato and slice it thinly.Heat a suitable amount of oil in a pan. Add the potato slices and pan-fry for about 3 minutes.Crack the two eggs into the pan, spreading them evenly over the potatoes.Sprinkle with some toasted sesame seeds and cook for 2 minutes.Flip the entire mixture over and cook for another 2 minutes.III. Assembly:Spread a layer of low-calorie ketchup over the cooked egg-potato base.Top with lettuce leaves, the cooked chicken cutlet, and sliced onion.Fold or roll it up, and it's ready to eat!Enjoy your meal!Did you miss our previous article... https://learningvideos.club/cooking/our-elderly-parent-eats-this-every-morning-for-breakfast-soft-food-diet-breakfast-elderlycare
