Recipe Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks : Delicious and Easy For You To Try

Recipe Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks. You are currently reading Recipe Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 1 fillet Chicken breast
2. 6 Shiso leaves
3. 1 Umeboshi (paste or as is)
4. 1 Salt and pepper
5. 5 tbsp Tempura batter
6. 1 Panko
7. 1 Ponzu, mayonnaise, or other condiments

Preparation steps:

1. 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.

2. Cut the shiso leaf in half lengthwise. Spread a thin layer of umeboshi on top of the chicken, top with the shiso, then wrap.

   

3. Prepare the tempura batter on the thick side, then quickly dredge the chicken from Step 2, coat in the panko, then deep fry in 180C oil.

4. 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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