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Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks

Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks

I made this dish from cheap chicken breast. From a single fillet, you can get 10 to 12 pieces. Try it in your bento lunchbox!

Ingredients: 2 servings

Chicken breast
1 fillet (300 g)
Shiso leaves
6
Umeboshi (paste or as is)
as needed
Salt and pepper
to taste
Tempura batter
5 tablespoons
Panko
as needed
Ponzu, mayonnaise, or other condiments
to taste

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 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.

Story Behind this Recipe

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.