Salted Seaweed Chicken Breast Piccata


1 Chicken breasts
1 tbsp ☆Sake
1/2 tsp ☆Soy sauce
1 tablespoon~ All-purpose flour
1 ★Large egg
1/2 tsp ★Salt
3 tsp ★Aonori
1 dash ★ Umami seasoning
1 dash ★Ichimi spice


Remove the excess fat from the chicken breasts. Cut into 1-cm thick pieces. Season with the ☆ ingredients and gently massage into the meat.
Put the flour into a plastic bag. Pat the chicken pieces dry and add to the bag. Shake it up. When the chicken is coated with the flour, remove from the bag.
Add the ★ ingredients to the previously used plastic bag. Rub it well until the egg is mixed into the seasoning sauce.
Return the meat to the bag. Leave a little air in the bag and tie up the opening. Gently tilt the bag around so that the egg has coated the chicken.
Heat a good amount of olive oil in the frying pan and add the contents of the bag in one go!
Shake the pan and use a spatula to spread out the chicken. Fry on medium heat. When the side has nicely browned, flip the chicken over and brown the other side until crispy.
Fry for about a total of 10 minutes. If you cook the chicken for too long, it will dry out, so be careful!
When the chicken has finished frying, sprinkle each piece with a pinch of salt, and then it's finished.

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