Beat the chicken fillet to a thickness of 1.5-2 cm. Spread the seasoning sheet on the second one to make a tender chicken breast fillet. Put the fillets on one half. Cover the fillet with the second half of the leaf. Apply a little pressure. Fry in a dry frying 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.
Peel the tomato and remove the seeds. Transfer the tomatoes to a blender bowl. Whisk with a blender into a puree. then whisk the butter in a thin stream.
