Shiso Leaf & Cheese Sandwiched in Chicken Tenderloin. Shiso leaves are either red or green. The red shiso is often described as having an anise flavor, whereas the green variety is said to be spicier and more like cinnamon. Shiso leaf has a distinct, refreshing taste and is used in a number of Japanese dishes. (Photo: Mon OEil/Flickr.).
It is a wonderful addition to any salad, sandwich or stew. The Japanese use shiso, which is smaller and mintier than the broad, rounded perilla leaves favored by the Koreans. The flavor of perilla, grassy with notes of anise or licorice, is pleasing like any other. You can cook Shiso Leaf & Cheese Sandwiched in Chicken Tenderloin using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Shiso Leaf & Cheese Sandwiched in Chicken Tenderloin
- It's 4 of pieces Chicken fillets.
- Prepare 8 of leaves Shiso leaves.
- It's 4 slice of Sliced cheese (not the easy-melt kind).
- Prepare 1 pinch of Salt and pepper.
- Prepare 1 of Cake flour.
- Prepare 1 of Vegetable oil.
To understand the taste of shiso leaf, you have to try it yourself. I might say cilantro, but haters of cilantro aren't necessarily opposed to shiso. Shiso var. crispa has crisp foliage. The leaves can be red (purple) or green.
Shiso Leaf & Cheese Sandwiched in Chicken Tenderloin instructions
- Thinly cut the chicken tenders open vertically, butterfly and open them up. (Place it into the center at first, and spread it out to the sides). Try not to tear holes into your chicken!.
- Sprinkle the chicken tenders all over with salt and pepper. Set the shiso leaves on top, and sandwich in the cheese while cutting it in a manner so that it doesn't stick out of the edges..
- Fold in half, and coat all over with flour..
- Fry the chicken pieces in a frying pan lightly coated with oil. Flip over once they have turned golden brown, cover with a lid, and fry..
- After they have cooked through, open the lid to let the moisture evaporate, and fry until crispy..
See more ideas about Shiso, Shiso recipe, Perilla. Perilla Leaf Kimchi can be made quickly and easily and tastes awesomely peppery and earthy. A green shiso leaf used as receptacle to hold grated wasabi. The shiso leaves contain large amounts of calcium and iron, making them a great, healthy addition to salads, soups and stews. The herb is also rich in vitamin A, which may lower the risk of developing.
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