Chicken Breast Piccata with Refreshing Ponzu

• 400 grams Chicken breast
• 1 dash Salt and pepper
• 1 tbsp Sake
• 3 tbsp Flour
• 1 Egg
• 1 Japanese leek
• 1 Ponzu (whatever you prefer)

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.

chicken breast, salt, sake, flour, egg, ponzu

Taken from cookpad.com/us/recipes/140633-chicken-breast-piccata-with-refreshing-ponzu (may not work)