Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, salted seaweed chicken breast piccata. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

These chicken breast recipes include oven-fried chicken, satisfying one-dish casseroles, pasta dishes and super easy skillet meals. This is a no-frills recipe, but it doesn't lack flavor. Salted Seaweed Chicken Breast Piccata step by step.

Salted Seaweed Chicken Breast Piccata is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Salted Seaweed Chicken Breast Piccata is something which I’ve loved my whole life.

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

The ingredients needed to make Salted Seaweed Chicken Breast Piccata:

1. Take Chicken breasts
2. Take ☆Sake
3. Prepare ☆Soy sauce
4. Make ready tablespoon~ All-purpose flour
5. Get ★Large egg
6. Make ready ★Salt
7. Make ready ★Aonori
8. Make ready ★ Umami seasoning
9. Take ★Ichimi spice

This helps the chicken become tender. Add the ☆ ingredients into a plastic bag and rub everything together to mix. Rinse the boneless and skinless chicken breast. Pat dry and slice into thin cutlets.

Steps 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.

On wax paper, combine flour, salt and pepper. Dip cutlets into flour mixture, shaking off excess. In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted. Chicken with lemon and capers, or chicken piccata. It really is a delicious mouthful.

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