Simple Garlic & Aonori Chicken Tender Piccata
I love chicken tender piccata, so I came up with a Japanese-flavor version.
The mustard is optional.
I recommend rock salt or natural salt to sprinkle on top at the end.
If you cover the chicken completely with the flour and then dip in the egg mixture, it'll keep the coating on. Also I recommend heating the teflon frying pan well. To keep the chicken from burning and the coating from coming off, add some oil to the pan. Recipe by naonaos
Simple Garlic & Aonori Chicken Tender Piccata
I love chicken tender piccata, so I came up with a Japanese-flavor version.
The mustard is optional.
I recommend rock salt or natural salt to sprinkle on top at the end.
If you cover the chicken completely with the flour and then dip in the egg mixture, it'll keep the coating on. Also I recommend heating the teflon frying pan well. To keep the chicken from burning and the coating from coming off, add some oil to the pan. Recipe by naonaos
Cooking Instructions
- 1
Grate the garlic and separate into two. Remove the sinews from the chicken tenders and use the back of a knife to flatten. Massage in the ● ingredients to flavor and set aside.
- 2
Combine the ☆ and ★ ingredients separately. Mix and set aside.
- 3
Add some oil (not listed) to a frying pan. Apply the ★ flour mixture to the chicken tenders, then dip in the ☆ mixture and cook. Cover with a lid and cook through on low heat.
- 4
Turn over and continue cooking. Once golden brown, they're complete. Transfer to a serving plate, season with the salt and black pepper, and serve.
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