Japanese Style Chicken Tenderloin Piccata
Chicken tenderloin contains high protein and low calories. Enrich this tenderloin wish seasoning and egg batter. The vegetables function as a sauce, which makes this dish even healthier.
PREPARATION
- Make a deep cut at the center of each chicken. Open up the meat like a casement window, and remove gristle.
- Julienne cucumber and leek in A, and combine with "KOMBU TSUYU" (2 tablespoons) to make a sauce.
- Sprinkle "KOMBU TSUYU" (1 tablespoon) and pepper on STEP1 and cover with flour.
- Heat vegetable oil in a frying pan. Dip STEP3 into beaten egg, and place them in the pan. Fry for 2 minutes. Then, pour the remaining egg on the chicken, turn them over, and cook for 2-3 minutes over medium heat. Serve and pour the sauce made in STEP2, and dish up wedge-cut tomatoes as a side.
| Servings | 4 servings |
|---|---|
| Cooking Time | 25 |
| Calories (1 serving) | 178 Calories |
| Sodium (1 serving) | 1.5 g |
Ingredients
8 pieces Chicken tenderloin
1 tablespoon KOMBU TSUYU
a pinch Pepper
2 tablespoons Flour
1 tablespoon Vegetable oil
1 pcs Egg
4 pcs Medium size tomatoes
Ａ
1 pcs Cucumber
1/2 stalk Leek
2 tablespoons KOMBU TSUYU
PREPARATION
- Make a deep cut at the center of each chicken. Open up the meat like a casement window, and remove gristle.
- Julienne cucumber and leek in A, and combine with "KOMBU TSUYU" (2 tablespoons) to make a sauce.
- Sprinkle "KOMBU TSUYU" (1 tablespoon) and pepper on STEP1 and cover with flour.
- Heat vegetable oil in a frying pan. Dip STEP3 into beaten egg, and place them in the pan. Fry for 2 minutes. Then, pour the remaining egg on the chicken, turn them over, and cook for 2-3 minutes over medium heat. Serve and pour the sauce made in STEP2, and dish up wedge-cut tomatoes as a side.
