Description
A simple recipe for pan-fried chicken seasoned with fresh shiso leaves.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 large shiso leaves
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- Pinch of salt
- Pinch of black pepper
Instructions
- Slice the chicken breasts in half horizontally to create four thinner cutlets.
- In a shallow dish, combine soy sauce, mirin, and sesame oil. Marinate the chicken in this mixture for 10 minutes.
- Finely chop the shiso leaves.
- Heat the vegetable oil in a skillet over medium-high heat.
- Remove the chicken from the marinade, letting excess drip off. Season both sides lightly with salt and pepper.
- Place the chicken in the hot skillet and cook for 4 to 5 minutes per side, until cooked through and golden brown.
- During the last minute of cooking, sprinkle the chopped shiso leaves over the chicken. Press them lightly onto the surface.
- Remove the chicken from the heat and serve immediately.
Notes
- You can substitute chicken thighs for breasts if desired.
- Use fresh, undamaged shiso leaves for the best flavor.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 38
- Cholesterol: 110
Keywords: chicken, shiso, Japanese, pan-fried, quick dinner