Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, umeboshi and shiso chicken cutlet - appetizers to serve with drinks. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks:
- Get 1 fillet Chicken breast
- Make ready 6 Shiso leaves
- Get 1 Umeboshi (paste or as is)
- Prepare 1 Salt and pepper
- Make ready 5 tbsp Tempura batter
- Make ready 1 Panko
- Take 1 Ponzu, mayonnaise, or other condiments
Instructions 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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