Salted Seaweed Chicken Breast Piccata
Salted Seaweed Chicken Breast Piccata

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, salted seaweed chicken breast piccata. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Salted Seaweed Chicken Breast Piccata is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Salted Seaweed Chicken Breast Piccata is something that I’ve loved my whole life.

These chicken breast recipes include oven-fried chicken, satisfying one-dish casseroles, pasta dishes and super easy skillet meals. This is a no-frills recipe, but it doesn't lack flavor. Salted Seaweed Chicken Breast Piccata step by step.

To get started with this particular recipe, we must first prepare a few components. You can cook salted seaweed chicken breast piccata using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Salted Seaweed Chicken Breast Piccata:
  1. Prepare 1 Chicken breasts
  2. Prepare 1 tbsp ☆Sake
  3. Take 1/2 tsp ☆Soy sauce
  4. Make ready 1 tablespoon~ All-purpose flour
  5. Take 1 ★Large egg
  6. Prepare 1/2 tsp ★Salt
  7. Prepare 3 tsp ★Aonori
  8. Prepare 1 dash ★ Umami seasoning
  9. Prepare 1 dash ★Ichimi spice

Curry Flavoured Chicken Breast Piccata instructions. Cut the chicken breast in half lengthwise, and slice diagonally into pieces. Pound with a rolling pin and make it thinner. This helps the chicken become tender.

Instructions to make Salted Seaweed Chicken Breast Piccata:
  1. Remove the excess fat from the chicken breasts. Cut into 1-cm thick pieces. Season with the ☆ ingredients and gently massage into the meat.
  2. Put the flour into a plastic bag. Pat the chicken pieces dry and add to the bag. Shake it up. When the chicken is coated with the flour, remove from the bag.
  3. Add the ★ ingredients to the previously used plastic bag. Rub it well until the egg is mixed into the seasoning sauce.
  4. Return the meat to the bag. Leave a little air in the bag and tie up the opening. Gently tilt the bag around so that the egg has coated the chicken.
  5. Heat a good amount of olive oil in the frying pan and add the contents of the bag in one go!
  6. Shake the pan and use a spatula to spread out the chicken. Fry on medium heat. When the side has nicely browned, flip the chicken over and brown the other side until crispy.
  7. Fry for about a total of 10 minutes. If you cook the chicken for too long, it will dry out, so be careful!
  8. When the chicken has finished frying, sprinkle each piece with a pinch of salt, and then it's finished.

Add the ☆ ingredients into a plastic bag and rub everything together to mix. Evacuate the thighs and arrange on the plater. This spin on the original features the addition of mushrooms and artichokes in the lemony sauce. Season the chicken breast pieces with salt and pepper and dredge them in flour. Work in batches and do not crowd skillet, adding oil as needed.

So that is going to wrap it up for this special food salted seaweed chicken breast piccata recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!