Easiest Way to Make Ultimate Salted Seaweed Chicken Breast Piccata

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, salted seaweed chicken breast piccata. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Salted Seaweed Chicken Breast Piccata is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Salted Seaweed Chicken Breast Piccata is something that I’ve loved my entire life. They are nice and they look fantastic.

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. Put beat egg into a shallow dish, and the flour into another.

To get started with this particular 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 cook it.

The ingredients needed to make Salted Seaweed Chicken Breast Piccata:

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

The sauce has the briny taste of capers, with white wine reduction. The sauce is so flavorful that it makes the chicken breast moist and tender. Sprinkle both sides with salt and pepper to taste. Beat the egg and water in a shallow bowl.

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.

Sprinkle both sides with salt and pepper to taste. Beat the egg and water in a shallow bowl. Coat each chicken break with flour, shaking off any excess. Thin the sliced chicken breast by pounding between two pieces of plastic wrap. Season each side with salt and pepper, then dredge in flour, shaking off excess.

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