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PREPARATION TIME: 10 mins
COOK TIME: 20 mins
Ingredients
- Chicken fillets thin 6-7
- Salt 1/2 tsp
- Black pepper powder 1/4 tsp
- Oregano 1 tsp
- Oil 1 tbsp
- Oil (for frying) as required
- Eggs 4
- Green chilies (chopped) 3 tbsp
- Salt to taste
- Black pepper powder 1/2 tsp
- White pepper powder 1/4 tsp
- Butter 2 tbsp
- Oil (for greasing) as required
- Prepared omelet as required
- Prepared omelet as required
- Chicken fillets as required
- Ketchup as required
- Cabbage (shredded) as required
- Cheese slice (orange) 1
Directions
- In a bowl add chicken, salt, black pepper powder, oregano, oil and mix well. Rest for 10-15 minutes.
- Now take a pan and heat oil, add chicken fillets and cook each side for 2-3 minutes or until fully cooked. Keep it aside.
- Now take a bowl and add egg, salt, black pepper powder, white pepper powder and whisk properly. Now add green onion, cabbage, carrot, green chilies and mix well.
- Now heat butter in a pan and add egg mixture. Give it a square shape and cook each side for 2-3 mins on low medium flame or until its done. Set aside.
- Now on a pan brush oil and toast the slices evenly, set aside.
- Now place the bread on board, drizzle some ketchup. Add omelet, chicken thin slices, cheese slice, omelet again, top with cabbage and drizzle ketchup. Place another bread slice on top.
- Place the bread slice on foil paper and cut it into two halves. Your Korean sandwich is ready.
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