Chicken Breast Omelet

 

Ingredients

・Chicken breast (small): 1 piece (180g)

・Salt and pepper: to taste

・Egg: 1

・All-purpose flour: as needed

・Vegetable oil: 1 tbsp

・Salt: a pinch

Optional Seasonings

・Herbs or spices of your choice (e.g., thyme, cumin, oregano)

・Tomato ketchup, etc.

Instructions

① Remove the skin and any excess fat from the chicken breast. Make a cut into the thickest part and open it up.

② Pound the chicken thoroughly using a meat mallet (or a rolling pin) to flatten and expand it. Season lightly with salt and pepper, then dust with a thin layer of flour using a fine-mesh strainer. The flour acts as an adhesive, helping the egg stick to the meat. Pounding the chicken not only flattens it but also breaks down the muscle fibers, making the meat tender and easier to eat with chopsticks.

③ Heat a frying pan over low heat and add the oil. Beat the egg with a pinch of salt.

④ Place the chicken in the pan, flour-side down, and dust the top side with a little more flour. Pour in the beaten egg—ensuring some flows underneath the meat to coat it—and sprinkle with your choice of herbs or spices. Since the amount of egg is relatively small, it is perfectly fine if the coverage appears uneven.

⑤ Once the bottom is lightly browned, flip the chicken over and cook until done. Serve with your preferred condiments, such as tomato ketchup, soy sauce, or ponzu sauce.