Chicken Cutlet with Basil and

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Chicken fillet strips		8
Basil leaves		8-10
Pickled plums (umeboshi)		3
Flour		as required
Egg		1
Breadcrumbs		as required
[Dipping Sauce]
Miso		2 tbsp
Sugar		2 tbsp
Sake		1 tbsp
Water		3 tbsp
Potato starch		1 tsp

Method

Prep

15min

Cook

10min

Slice the chicken fillets in half and open out. Tenderise evenly and season with salt.

On one slice of chicken, lay two basil leaves and some finely chopped umeboshi .

Cover with another chicken fillet slice and skewer to secure firmly.

Dredge with flour, dip into beaten egg and coat with breadcrumbs (keep the skewers on). Deep fry at 180C.

Put all the dipping sauce ingredients in a pan and bring to the boil. Keep aside.

Place the deep fried chicken on a plate, remove skewers and serve alongside the dipping sauce.

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