Salted Seaweed Chicken Breast Piccata
Salted Seaweed Chicken Breast Piccata

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, salted seaweed chicken breast piccata. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Salted Seaweed Chicken Breast Piccata is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Salted Seaweed Chicken Breast Piccata is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook salted seaweed chicken breast piccata using 9 ingredients and 8 steps. Here is how you can achieve that.

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

Use boneless chicken breasts for chicken piccata. We all know that boneless chicken breasts can be a bit boring on their own, but that's not in the cards here. Season generously with kosher salt and freshly ground black pepper. Seasoning both sides of the chicken breast adds flavor so don't be too.

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.

Rinse the chicken pieces in water. Pan seared chicken breasts are topped with a rich and creamy, tangy piccata sauce and salty capers. Chicken Piccata is a classic recipe everyone should know how to make! This creamy version just takes the traditional lemon chicken piccata up to a whole new level of delicious! Chicken Piccata is traditionally made with white wine pan sauce, but I didn't have any wine on hand Trim the chicken breasts of excess fat.

So that’s going to wrap it up with this special food salted seaweed chicken breast piccata recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!