Salted Seaweed Chicken Breast Piccata

• 1 Chicken breasts
• 1 tbsp Sake
• 1/2 tsp Soy sauce
• 1 tablespoon~ All-purpose flour
• 1 Large egg
• 1/2 tsp Salt
• 3 tsp Aonori
• 1 dash Umami seasoning
• 1 dash Ichimi spice

1. Remove the excess fat from the chicken breasts.
2. Cut into 1-cm thick pieces.
3. Season with the ingredients and gently massage into the meat.
4. Put the flour into a plastic bag.
5. Pat the chicken pieces dry and add to the bag.
6. Shake it up.
7. When the chicken is coated with the flour, remove from the bag.
8. Add the ingredients to the previously used plastic bag.
9. Rub it well until the egg is mixed into the seasoning sauce.
10. Return the meat to the bag.
11. Leave a little air in the bag and tie up the opening.
12. Gently tilt the bag around so that the egg has coated the chicken.
13. Heat a good amount of olive oil in the frying pan and add the contents of the bag in one go!
14. Shake the pan and use a spatula to spread out the chicken.
15. Fry on medium heat.
16. When the side has nicely browned, flip the chicken over and brown the other side until crispy.
17. Fry for about a total of 10 minutes.
18. If you cook the chicken for too long, it will dry out, so be careful!
19. When the chicken has finished frying, sprinkle each piece with a pinch of salt, and then it's finished.

chicken breasts, sake, soy sauce, flour, egg, salt, ichimi spice

Taken from cookpad.com/us/recipes/157033-salted-seaweed-chicken-breast-piccata (may not work)