Beat the chicken fillet to a thickness of 1.5-2 cm. Spread the seasoning leaf on the second for a tender chicken breast fillet. Put on one half of the fillet. Cover the fillet with the second half of the leaf. Lightly press down. Fry in a dry pan for 5 minutes on each side.
Grate the vegetables on a grater for Korean carrots, add lemon juice. salt. pepper and leave for 10 minutes.
Remove the skin from the tomato and remove the seeds. Transfer the tomato to a blender bowl. Punch with a blender in the puree. then whisk in a thin stream of oil.