Recipe of Any-night-of-the-week Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, How to Prepare Favorite Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can have Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks using 7 ingredients and 4 steps. Here is how you cook that.
I recreated a tempura dish from a supermarket into a cutlet style dish. Since my husband doesn't like chicken cutlet, I added umeboshi and shiso to get rid of the dryness.
It will dry out if deep fried for too long, so be careful.
You could also use chicken tenders. Recipe by Daimajo
Ingredients and spices that need to be Take to make Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks:
- 1 fillet Chicken breast
- 6 Shiso leaves
- 1 Umeboshi (paste or as is)
- 1 Salt and pepper
- 5 tbsp Tempura batter
- 1 Panko
- 1 Ponzu, mayonnaise, or other condiments
Steps to make Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks
- Remove the skin from the chicken, butterfly it, then thinly slice it diagonally. Season with salt and pepper. If the meat is thick, cover with plastic wrap and pound it out.
- Cut the shiso leaf in half lengthwise. Spread a thin layer of umeboshi on top of the chicken, top with the shiso, then wrap.
- Prepare the tempura batter on the thick side, then quickly dredge the chicken from Step 2, coat in the panko, then deep fry in 180°C oil.
- Serve on plate with cabbage. It has a sufficient amount of seasoning, but serve it with other condiments, such as ponzu sauce, to taste.
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So that is going to wrap it up with this special food Step-by-Step Guide to Prepare Favorite Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!