Step-by-Step Guide to Make Speedy Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Award-winning Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks using 7 ingredients and 4 steps. Here is how you can achieve it.

I recreated a tempura dish from a supermarket into a cutlet style dish. Since my husband doesn't like chicken cutlet, I added umeboshi and shiso to get rid of the dryness. It will dry out if deep fried for too long, so be careful. You could also use chicken tenders. Recipe by Daimajo

Ingredients and spices that need to be Prepare to make Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks:

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

Steps to make to make Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks

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 180°C 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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So that is going to wrap this up for this special food Steps to Make Perfect Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!