Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks

Name: Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks
Yield: 2 servings
Cuisine: American
Ingredients: 1 fillet Chicken breast; 6 Shiso leaves; 1 Umeboshi (paste or as is); 1 Salt and pepper; 5 tbsp Tempura batter; 1 Panko; 1 Ponzu, mayonnaise, or other condiments

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

2 servings

1fillet Chicken breast
6Shiso leaves
1Umeboshi (paste or as is)
1Salt and pepper
5 tbspTempura batter
1Panko
1Ponzu, mayonnaise, or other condiments

Saved

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.