Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, umeboshi and shiso chicken cutlet - appetizers to serve with drinks. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook umeboshi and shiso chicken cutlet - appetizers to serve with drinks using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks:
- Prepare 1 fillet Chicken breast
- Take 6 Shiso leaves
- Prepare 1 Umeboshi (paste or as is)
- Make ready 1 Salt and pepper
- Prepare 5 tbsp Tempura batter
- Prepare 1 Panko
- Make ready 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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