Chicken Breast Piccata with Refreshing Ponzu – a delicious recipe with Chicken breast, Salt, Sake, Flour, Egg, Ponzu. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the chicken diagonally into 6-7 mm pieces (you can cut it into any sizes you want).
2
Rub with salt, pepper and sake and let rest for 5 minutes.
3
Break the egg into a separate bowl and beat.
4
Julienne the white part of the leek and soak in water.
5
Pour vegetable oil (not listed) in a frying pan and heat.
6
Dredge the chicken from Step 1 with a thin coating of flour.
7
Dip into the beaten egg and cook in the frying pan.
8
When one side has browned, flip it over, cover with a lid and steam-fry on medium-low.
9
Once it has fried, arrange on a plate and top with the leek.
10
Drizzle ponzu sauce.
11
They are so plump and juicy when freshly cooked!
12
The chicken goes well with rice.
249
kcal
Calories
7
g
Fat
10
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 400 grams Chicken breast, 1 dash Salt and pepper, 1 tbsp Sake, 3 tbsp Flour, and more.
Yes, Chicken Breast Piccata with Refreshing Ponzu falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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