Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, salted seaweed chicken breast piccata. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Salted Seaweed Chicken Breast Piccata is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Salted Seaweed Chicken Breast Piccata is something that I have loved my whole life.
Rinse the chicken pieces in water. The chicken breast in this lemon chicken piccata recipe is super tender, and the buttery goodness melts in your mouth. Just be sure not to overcook the chicken - it really Cut chicken breasts in half lengthwise to make thinner cutlets. Sprinkle them with salt & pepper then dredge them in the flour.
To begin with this recipe, we must prepare a few ingredients. 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:
- Get 1 Chicken breasts
- Get 1 tbsp ☆Sake
- Get 1/2 tsp ☆Soy sauce
- Make ready 1 tablespoon~ All-purpose flour
- Get 1 ★Large egg
- Get 1/2 tsp ★Salt
- Get 3 tsp ★Aonori
- Take 1 dash ★ Umami seasoning
- Prepare 1 dash ★Ichimi spice
Clean chicken breasts and pat dry. Using a sharp knife, filet the breasts down the middle into six thin cutlets. Chicken Piccata is a delicious blend of chicken, salt, garlic, and lemon! This recipe will rival any restaurant!
Steps 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.
Chicken Piccata is a delicious blend of chicken, salt, garlic, and lemon! This recipe will rival any restaurant! Our favorite way to eat it is over brown rice, but we have also tried it over pasta, and that is tasty too. The salty little capers with the lemon, garlic, and chicken broth, mixed in and soaked into. Creamy Chicken Piccata - The easiest chicken piccata ever!
So that is going to wrap this up with this special food salted seaweed chicken breast piccata recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
