In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone., This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone., Spread each chop out in the shape of a butterfly., Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver., Pound until each flap is an even 1/4-inch thick., Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil., Place the pounded pork chops in a wide, shallow dish and pour the marinade over them., Marinate in the refrigerator, turning occasionally, for 2 hours., When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees., While the oil is heating, remove pork chops from the marinade and shake off liquid., Dredge chops in flour, making sure to cover all spots of the meat and bone., Then dip the chops in the beaten egg, and let the excess egg drip off., Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone., When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches)., Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether., Remove and drain on paper towels., While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil., (Make sure the salad has a light taste of the sesame oil; if not, add a little more.), Season with salt., Place each chop on a large dinner plate and season with coarse salt., Strew each chop with the watercress salad and serve immediately., *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp., They are available at Japanese groceries.
pork chops, rice-wine vinegar, soy sauce, sugar, sesame oil, peanut oil, Flour, jumbo egg, panko crumbs, watercress leaves, tomato, scallion, mung bean sprouts, rice-wine vinegar, sesame oil, salt

Season chicken with garlic powder, onion powder, 1/8 teaspoon salt, and black pepper., Set aside., Bring 2 skillets sprayed with nonstick spray to medium heat on the stove., In one skillet, cook bell pepper, mushrooms, and onion until softened, 4 to 6 minutes., In the other skillet, cook chicken until cooked through, about 3 minutes per side., Cook's Note: Alternatively, use one skillet and cook the veggies and chicken consecutively., Place crushed tomatoes in a small bowl and season to taste with garlic powder, onion powder, salt, and pepper., Evenly spoon seasoned tomatoes onto chicken in skillet., Tear string cheese into pieces and place over the tomatoes., Top chicken with vegetables and turkey pepperoni., Cover with a lid and continue to cook until the cheese softens, 1 to 2 minutes., Plate your pizza-fied chicken and sprinkle with grated topping., Garnish with crushed red pepper and oregano, if using., Enjoy!, PER SERVING (entire recipe): 282 calories, 5.75g fat, 868mg sodium, 10g carbs, 2g fiber, 4.5g sugars, 44g protein
skinless lean chicken, garlic, onion powder, Salt, green bell pepper, mushrooms, onion, light string cheese, tomatoes, turkey pepperoni, topping, red pepper, oregano

Place shrimp in bowl, and add scotch bonnet peppers or bottled pepper sauce, chopped scallion, thyme and garlic., Mix all seasonings into shrimp and allow to marinate in refrigerator over night or 6 - 8 hours., To cook, place oil in frying pan and allow oil to get hot., Add shrimp and cook just until tender., Remove from heat and peel the shrimp., Serve.
scotch, scallion, shrimp, garlic, thyme, oil