Chicken Cutlet with Basil and Pickled Plum (Umeboshi)

The sweet miso and sour plum makes a wonderful combination.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)
Serves 2 Prep: 15 min Cook: 10 min

Ingredients

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

1
Slice the chicken fillets in half and open out. Tenderise evenly and season with salt.
2
On one slice of chicken, lay two basil leaves and some finely chopped umeboshi .
3
Cover with another chicken fillet slice and skewer to secure firmly.
4
Dredge with flour, dip into beaten egg and coat with breadcrumbs (keep the skewers on). Deep fry at 180C.
5
Put all the dipping sauce ingredients in a pan and bring to the boil. Keep aside.
6
Place the deep fried chicken on a plate, remove skewers and serve alongside the dipping sauce.

Tips & Note

●You can have this with ponzu sauce and grated mooli instead of the dipping sauce.

Chicken Cutlet with Basil and Pickled Plum (Umeboshi)

The sweet miso and sour plum makes a wonderful combination.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)

Serves 2

Prep: 15 min

Cook: 10 min

Ingredients

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

Chicken Cutlet with Basil and Pickled Plum (Umeboshi)

Recipe ID :1024 Posted on 21 AUG 2015

Serves 2

Prep 15min
Cook 10min
views 1,347
printed 75

saved 1

The sweet miso and sour plum makes a wonderful combination.

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Ingredients

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8
8-10
3
as required
1
as required
2 tbsp
2 tbsp
1 tbsp
3 tbsp
1 tsp

Method

Prep
15min
Cook
10min
1
Slice the chicken fillets in half and open out. Tenderise evenly and season with salt.
2
On one slice of chicken, lay two basil leaves and some finely chopped umeboshi .
3
Cover with another chicken fillet slice and skewer to secure firmly.
4
Dredge with flour, dip into beaten egg and coat with breadcrumbs (keep the skewers on). Deep fry at 180C.
5
Put all the dipping sauce ingredients in a pan and bring to the boil. Keep aside.
6
Place the deep fried chicken on a plate, remove skewers and serve alongside the dipping sauce.

Tips & Note

●You can have this with ponzu sauce and grated mooli instead of the dipping sauce.

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M Kushima
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M KUSHIMA
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