Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken breast piccata jeon. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. Recipe courtesy of Giada De Laurentiis.
Chicken Breast Piccata Jeon is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chicken Breast Piccata Jeon is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken breast piccata jeon using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Breast Piccata Jeon:
- Get 1 Chicken breast
- Make ready 1/3 tsp Salt
- Prepare 1 dash White pepper
- Prepare 2 Eggs
- Take 1/6 teaspoon~ ☆Soy sauce
- Get 1 pinch ☆Salt
- Make ready 1/4 teaspoon~ ☆Honey
- Prepare 3 stalks ☆Green onions (finely sliced)
- Get 1 Cake flour
- Get 1/2 teaspoon~ Sesame oil
We just love this Chicken Piccata recipe! Tender chicken breasts are dredged in a lemon pepper flour. Chicken Piccata is a classic recipe everyone should know how to make! This creamy version just takes the traditional lemon chicken piccata up to a whole new level of delicious!
Instructions to make Chicken Breast Piccata Jeon:
- Remove the skin from the chicken and quickly rinse with water. Pat dry with a paper towel and cut into 7-8 mm thick pieces. Season with salt and white pepper.
- Beat the egg, add the ☆ ingredients and mix well.
- Heat sesame oil in a frying pan. Lightly coat the chicken from Step 1 in flour and then dip into the mixture from Step 2 and place in the frying pan. Temporarily turn off the heat until all the chicken is lined up in the pan.
- Fry the chicken on low heat, being careful not to let it burn. When it begins to cook through, pour in the remaining Step 2 egg mixture. Flip over the chicken and fry while forming the shapes.
- Arrange onto a plate and it's finished.
Here you get perfectly pan seared, golden brown and tender chicken breast cutlets, topped with a rich and bright lemon sauce. Season generously on both sides with salt and pepper. Chicken piccata pairs well with many easy sides, such as buttered angel hair pasta, roasted vegetables, mashed potatoes or couscous. Creamy Chicken Piccata - The easiest chicken piccata ever! With tender, juicy chicken thighs + the most heavenly cream sauce.
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