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The ingredients needed to cook Salted Seaweed Chicken Breast Piccata:
- Prepare 1 Chicken breasts
- Take 1 tbsp ☆Sake
- Prepare 1/2 tsp ☆Soy sauce
- You need 1 tablespoon~ All-purpose flour
- Provide 1 ★Large egg
- Prepare 1/2 tsp ★Salt
- Use 3 tsp ★Aonori
- Take 1 dash ★ Umami seasoning
- Provide 1 dash ★Ichimi spice
Instructions to make Salted Seaweed Chicken Breast Piccata:
- Remove the excess fat from the chicken breasts. Cut into 1-cm thick pieces. Season with the ☆ ingredients and gently massage into the meat.
- 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.
- Add the ★ ingredients to the previously used plastic bag. Rub it well until the egg is mixed into the seasoning sauce.
- 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.
- Heat a good amount of olive oil in the frying pan and add the contents of the bag in one go!
- 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.
- Fry for about a total of 10 minutes. If you cook the chicken for too long, it will dry out, so be careful!
- When the chicken has finished frying, sprinkle each piece with a pinch of salt, and then it's finished.
This creamy version just takes the traditional lemon chicken piccata up to a whole new level of delicious! Here you get perfectly pan seared, golden brown and tender chicken breast cutlets, topped with a rich and bright lemon sauce. This lemony chicken piccata transitions effortlessly from lunch to dinner with these two surprisingly easy recipes. Try it first on a toasted ciabatta bun with Lightly pound out each breast and slice into two pieces. Tenderized chicken breasts are cooked with lemon slices and served in a mouthwatering sauce of garlic, wine and lemon juice in this chicken piccata dinner.
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