Chicken Breast Piccata With Refreshing Ponzu Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 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 Share its first Cooksnap! 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 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 Ingredients 3 servings 400 grams Chicken breast 1 dash Salt and pepper 1 tbsp Sake 3 tbsp Flour 1 Egg 1 Japanese leek 1 Ponzu (whatever you prefer) 400 grams Chicken breast 1 dash Salt and pepper 1 tbsp Sake 3 tbsp Flour 1 Egg 1 Japanese leek 1 Ponzu (whatever you prefer) 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. 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. 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. 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. 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. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 06, 2014 13:54 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Chicken Breast Piccata Chicken Breast Piccata This is a dish I learned at school. Although I'm now married and managing our humble household budget, I use chicken breast, but it's still delicious. You can cook this quickly since the meat is cut into thin pieces. I use 2 portions of chicken breast to cook 4 servings. I don't add leftover beaten egg to cook the first portion. Don't forget to add oil to cook the second portion. I use the leftover beaten egg to cook this second portion. And if I still have some leftover, I pour it in over the chicken pieces. By adding oil, the chicken will become fluffy. Recipe by Team yokin cookpad.japan Tasty Chicken Breast with Japanese Leek and Ponzu Sauce Tasty Chicken Breast with Japanese Leek and Ponzu Sauce With an unexpectedly crispy and fragrant taste, you won't believe how tender cheap chicken breast can be! The Japanese leek and ponzu sauce introduced here is an all-purpose sauce that you can keep in stock. Enjoy this no-fuss recipe. Use a plastic bag for Steps 2 and 3 to reduce clean-up time! The key is to fry the chicken on a low to medium heat. I recommend preparing a lot of sauce to have in stock. It's great on anything--hiya-yakko chilled tofu, stir-fries, salads, etc. Recipe by saetya cookpad.japan Chicken Breast Teriyaki in Chili-Mayonnaise Ponzu Chicken Breast Teriyaki in Chili-Mayonnaise Ponzu I wanted to make a chili mayonnaise stir-fry using breast meat. I got hints from other user's recipes to create this. ■ Mayonnaise: Half a teaspoon will bring out the flavor of the sweet chili sauce. Using the full teaspoon is a lot of mayo, which will give it a smoother taste. ■ Honey helps soften the meat, but it'll be fine without it. However, it's prone to burning, so be careful. Recipe by MilkLove cookpad.japan Chicken Breast Piccata Jeon Chicken Breast Piccata Jeon I made the Korean-style dish "Jeon" with chicken breasts. I fried with a coating made from beaten egg and flavoring so that it doesn't need dipping sauce. Rinsing the chicken with running water washes off the bacteria. You can add any flavor you want to the beaten egg. I use one large frying pan and fry everything at the same time, but you can separate Step 2 into two equal halves and fry each batch evenly. Recipe by gingamom cookpad.japan Salted Seaweed Chicken Breast Piccata Salted Seaweed Chicken Breast Piccata I got tired of my standard cheese grilled chicken, so I came up with this dish when I saw some fried seaweed chikuwa and my favorite potato chips. Step 2 If there's isn't enough flour, add more. Step 6 If you touch the chicken too much, the coating will fall off, so be careful! Try to avoid touching the chicken as much as possible! Recipe by Sae cookpad.japan Lemon Chicken Piccata Lemon Chicken Piccata Based off of Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel: Diana Curry Flavoured Chicken Breast Piccata Curry Flavoured Chicken Breast Piccata I made piccata out of inexpensive chicken breast to turn it into a moist and delicious dish. Since you tenderize the chicken and make it thinner, it doesn't take long to cook (It takes about 2 minutes on each side). If you marinate it the night before, it'll come in handy if you want to prepare it as a bento side dish the next morning. It's also tasty to sprinkle with grated cheese at the end and cook for 1 minute with a lid on. Sandwiches made with this chicken are also delicious. Recipe by Kuushinsai cookpad.japan Fluffy Egg Chicken Tender Piccata Fluffy Egg Chicken Tender Piccata A dish with plenty of egg that kids will love. This uses plenty of eggs to create volume and also has soft meat. You can also make this with chicken breasts. When striking the meat with the back of the knife, do so strongly, but not enough to break the meat. Instead of lowering the heat, stiffen the eggs all at once. Cooking them until golden brown is delicious. Recipe by LaLaHappy1 cookpad.japan Chicken Piccata Chicken Piccata Cooking Italian food isn't difficult. Most recipes call for the simplest ingredients and the outcome is delicioso! It's about technique. When you learn how to master this basic technique you can make any other Italian dish by changing a few ingredients. AmsCookbook Chicken Piccata for Bento Chicken Piccata for Bento I make this often for bento. I modified a chicken recipe we eat at my parents' house by cutting the chicken into bite size pieces fit for bento. Because I make this for bento, I cut the chicken into bite size pieces and cover in sauce. The chicken is soft and is still delicious even after it cools. It's cheap, too. If you're having it at home, you could also make it with whole chicken tenders instead of cutting them into pieces. Serve with the sauce. Recipe by Meso cookpad.japan Chicken Breast Piccata Chicken Breast Piccata This is a dish I learned at school. Although I'm now married and managing our humble household budget, I use chicken breast, but it's still delicious. You can cook this quickly since the meat is cut into thin pieces. I use 2 portions of chicken breast to cook 4 servings. I don't add leftover beaten egg to cook the first portion. Don't forget to add oil to cook the second portion. I use the leftover beaten egg to cook this second portion. And if I still have some leftover, I pour it in over the chicken pieces. By adding oil, the chicken will become fluffy. Recipe by Team yokin cookpad.japan Chicken Breast Piccata Chicken Breast Piccata This is a dish I learned at school. Although I'm now married and managing our humble household budget, I use chicken breast, but it's still delicious. You can cook this quickly since the meat is cut into thin pieces. I use 2 portions of chicken breast to cook 4 servings. I don't add leftover beaten egg to cook the first portion. Don't forget to add oil to cook the second portion. I use the leftover beaten egg to cook this second portion. And if I still have some leftover, I pour it in over the chicken pieces. By adding oil, the chicken will become fluffy. Recipe by Team yokin cookpad.japan Tasty Chicken Breast with Japanese Leek and Ponzu Sauce Tasty Chicken Breast with Japanese Leek and Ponzu Sauce With an unexpectedly crispy and fragrant taste, you won't believe how tender cheap chicken breast can be! The Japanese leek and ponzu sauce introduced here is an all-purpose sauce that you can keep in stock. Enjoy this no-fuss recipe. Use a plastic bag for Steps 2 and 3 to reduce clean-up time! The key is to fry the chicken on a low to medium heat. I recommend preparing a lot of sauce to have in stock. It's great on anything--hiya-yakko chilled tofu, stir-fries, salads, etc. Recipe by saetya cookpad.japan Tasty Chicken Breast with Japanese Leek and Ponzu Sauce Tasty Chicken Breast with Japanese Leek and Ponzu Sauce With an unexpectedly crispy and fragrant taste, you won't believe how tender cheap chicken breast can be! The Japanese leek and ponzu sauce introduced here is an all-purpose sauce that you can keep in stock. Enjoy this no-fuss recipe. Use a plastic bag for Steps 2 and 3 to reduce clean-up time! The key is to fry the chicken on a low to medium heat. I recommend preparing a lot of sauce to have in stock. It's great on anything--hiya-yakko chilled tofu, stir-fries, salads, etc. Recipe by saetya cookpad.japan Chicken Breast Teriyaki in Chili-Mayonnaise Ponzu Chicken Breast Teriyaki in Chili-Mayonnaise Ponzu I wanted to make a chili mayonnaise stir-fry using breast meat. I got hints from other user's recipes to create this. ■ Mayonnaise: Half a teaspoon will bring out the flavor of the sweet chili sauce. Using the full teaspoon is a lot of mayo, which will give it a smoother taste. ■ Honey helps soften the meat, but it'll be fine without it. However, it's prone to burning, so be careful. Recipe by MilkLove cookpad.japan Chicken Breast Teriyaki in Chili-Mayonnaise Ponzu Chicken Breast Teriyaki in Chili-Mayonnaise Ponzu I wanted to make a chili mayonnaise stir-fry using breast meat. I got hints from other user's recipes to create this. ■ Mayonnaise: Half a teaspoon will bring out the flavor of the sweet chili sauce. Using the full teaspoon is a lot of mayo, which will give it a smoother taste. ■ Honey helps soften the meat, but it'll be fine without it. However, it's prone to burning, so be careful. Recipe by MilkLove cookpad.japan Chicken Breast Piccata Jeon Chicken Breast Piccata Jeon I made the Korean-style dish "Jeon" with chicken breasts. I fried with a coating made from beaten egg and flavoring so that it doesn't need dipping sauce. Rinsing the chicken with running water washes off the bacteria. You can add any flavor you want to the beaten egg. I use one large frying pan and fry everything at the same time, but you can separate Step 2 into two equal halves and fry each batch evenly. Recipe by gingamom cookpad.japan Chicken Breast Piccata Jeon Chicken Breast Piccata Jeon I made the Korean-style dish "Jeon" with chicken breasts. I fried with a coating made from beaten egg and flavoring so that it doesn't need dipping sauce. Rinsing the chicken with running water washes off the bacteria. You can add any flavor you want to the beaten egg. I use one large frying pan and fry everything at the same time, but you can separate Step 2 into two equal halves and fry each batch evenly. Recipe by gingamom cookpad.japan Salted Seaweed Chicken Breast Piccata Salted Seaweed Chicken Breast Piccata I got tired of my standard cheese grilled chicken, so I came up with this dish when I saw some fried seaweed chikuwa and my favorite potato chips. Step 2 If there's isn't enough flour, add more. Step 6 If you touch the chicken too much, the coating will fall off, so be careful! Try to avoid touching the chicken as much as possible! Recipe by Sae cookpad.japan Salted Seaweed Chicken Breast Piccata Salted Seaweed Chicken Breast Piccata I got tired of my standard cheese grilled chicken, so I came up with this dish when I saw some fried seaweed chikuwa and my favorite potato chips. Step 2 If there's isn't enough flour, add more. Step 6 If you touch the chicken too much, the coating will fall off, so be careful! Try to avoid touching the chicken as much as possible! Recipe by Sae cookpad.japan Lemon Chicken Piccata Lemon Chicken Piccata Based off of Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel: Diana Lemon Chicken Piccata Lemon Chicken Piccata Based off of Chicken Piccata Done Light, with Lightly Fried Broccoli and Fennel: Diana Curry Flavoured Chicken Breast Piccata Curry Flavoured Chicken Breast Piccata I made piccata out of inexpensive chicken breast to turn it into a moist and delicious dish. Since you tenderize the chicken and make it thinner, it doesn't take long to cook (It takes about 2 minutes on each side). If you marinate it the night before, it'll come in handy if you want to prepare it as a bento side dish the next morning. It's also tasty to sprinkle with grated cheese at the end and cook for 1 minute with a lid on. Sandwiches made with this chicken are also delicious. Recipe by Kuushinsai cookpad.japan Curry Flavoured Chicken Breast Piccata Curry Flavoured Chicken Breast Piccata I made piccata out of inexpensive chicken breast to turn it into a moist and delicious dish. Since you tenderize the chicken and make it thinner, it doesn't take long to cook (It takes about 2 minutes on each side). If you marinate it the night before, it'll come in handy if you want to prepare it as a bento side dish the next morning. It's also tasty to sprinkle with grated cheese at the end and cook for 1 minute with a lid on. Sandwiches made with this chicken are also delicious. Recipe by Kuushinsai cookpad.japan Fluffy Egg Chicken Tender Piccata Fluffy Egg Chicken Tender Piccata A dish with plenty of egg that kids will love. This uses plenty of eggs to create volume and also has soft meat. You can also make this with chicken breasts. When striking the meat with the back of the knife, do so strongly, but not enough to break the meat. Instead of lowering the heat, stiffen the eggs all at once. Cooking them until golden brown is delicious. Recipe by LaLaHappy1 cookpad.japan Fluffy Egg Chicken Tender Piccata Fluffy Egg Chicken Tender Piccata A dish with plenty of egg that kids will love. This uses plenty of eggs to create volume and also has soft meat. You can also make this with chicken breasts. When striking the meat with the back of the knife, do so strongly, but not enough to break the meat. Instead of lowering the heat, stiffen the eggs all at once. Cooking them until golden brown is delicious. Recipe by LaLaHappy1 cookpad.japan Chicken Piccata Chicken Piccata Cooking Italian food isn't difficult. Most recipes call for the simplest ingredients and the outcome is delicioso! It's about technique. When you learn how to master this basic technique you can make any other Italian dish by changing a few ingredients. AmsCookbook Chicken Piccata Chicken Piccata Cooking Italian food isn't difficult. Most recipes call for the simplest ingredients and the outcome is delicioso! It's about technique. When you learn how to master this basic technique you can make any other Italian dish by changing a few ingredients. AmsCookbook Chicken Piccata for Bento Chicken Piccata for Bento I make this often for bento. I modified a chicken recipe we eat at my parents' house by cutting the chicken into bite size pieces fit for bento. Because I make this for bento, I cut the chicken into bite size pieces and cover in sauce. The chicken is soft and is still delicious even after it cools. It's cheap, too. If you're having it at home, you could also make it with whole chicken tenders instead of cutting them into pieces. Serve with the sauce. Recipe by Meso cookpad.japan Chicken Piccata for Bento Chicken Piccata for Bento I make this often for bento. I modified a chicken recipe we eat at my parents' house by cutting the chicken into bite size pieces fit for bento. Because I make this for bento, I cut the chicken into bite size pieces and cover in sauce. The chicken is soft and is still delicious even after it cools. It's cheap, too. If you're having it at home, you could also make it with whole chicken tenders instead of cutting them into pieces. Serve with the sauce. Recipe by Meso cookpad.japan More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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