CHICKEN UMEBOSHI CHEESE FRY
SERVES: 2
INGREDIENTS
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• 4 pieces of chicken fillet (2 pieces chicken schnitzel if available) •
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• 1tbsp Spiral Organic Umeboshi Puree
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• 2 slices of cheese
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• ¼C baby spinach or basil leaves (or shiso/perilla leaves if available)
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• 1 egg, beaten
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• ½C Casalare Not-So-Plain Flour
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• ½C Casalare Rice Crumbs
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• ½C Spiral Organic Sunflower Oil for frying
DIRECTIONS
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Cover chicken fillet with plastic wraps on both side, and pat to flat thinly with rolling pin or bottom of the glass jar. (when using schnitzel, cut in half)
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On one side of chicken, place cheese and spinach/basil or shiso leaf.
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Place the other piece of chicken on the sandwich.
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Dip in tempura batter, then coat with rice crumbs.
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In a frying pan, heat the oil, fry the chicken on medium heat, when one side is cooked golden, flip it and cook the other side. Drain oil on a paper towel and cut in half.
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Serve with salad and enjoy!
