Chicken Breast Piccata with Refreshing Ponzu
Economical, healthy, and delicious chicken breasts! This unexpectedly became a part of my chicken breast series.
It's probably because of the coating, but you can enjoy these moist chicken breasts. It's so tender that it's probably fine to serve to young children. You can use it as baby food when they start chewing. In that case, you may want to season with ketchup instead of ponzu. Recipe by Raby
Chicken Breast Piccata with Refreshing Ponzu
Economical, healthy, and delicious chicken breasts! This unexpectedly became a part of my chicken breast series.
It's probably because of the coating, but you can enjoy these moist chicken breasts. It's so tender that it's probably fine to serve to young children. You can use it as baby food when they start chewing. In that case, you may want to season with ketchup instead of ponzu. Recipe by Raby
Cooking Instructions
- 1
Cut the chicken diagonally into 6-7 mm pieces (you can cut it into any sizes you want). Rub with salt, pepper and sake and let rest for 5 minutes. Break the egg into a separate bowl and beat. Julienne the white part of the leek and soak in water.
- 2
Pour vegetable oil (not listed) in a frying pan and heat. Dredge the chicken from Step 1 with a thin coating of flour. Dip into the beaten egg and cook in the frying pan. When one side has browned, flip it over, cover with a lid and steam-fry on medium-low.
- 3
Once it has fried, arrange on a plate and top with the leek. Drizzle ponzu sauce. They are so plump and juicy when freshly cooked! The chicken goes well with rice.
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