Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumb one of my favorites recipe This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

Pork or chicken katsu, fried breaded cutlet, is classic comfort food in Japan. Heres how to make it With chicken, either breasts or thighs will do just fine, though they need to be treated a little Cutlets are made using the classic breading technique of dredging in flour, dipping in egg, and coating with. Sprinkle salt and pepper on each.

In a large skillet, heat oil over medium heat. Saute garlic until golden and then discard. Start by breading the chicken breasts with flour, egg, and panko, place them on a baking sheet covered with parchment These crispy baked chicken breasts are a quick and easy weeknight meal everyone will love!

The Ingredients needed to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs:

1. It’s 1/4 of or 100 grams Chicken breast (thinly sliced)
2. Prepare 1 tsp of Sake
3. You need 1 of Salt and Pepper
4. You need 2 tsp of Katakuriko (for the coating)
5. You need 1 of Panko (for the coating)
6. Prepare 2 tbsp of ○Water
7. You need 1 tbsp of ○Soy sauce
8. You need 1 tbsp of ○Sugar
9. It’s 1 tbsp of ○Mirin
10. You need 1 tsp of ○Japanese Worcestershire-style sauce
11. Prepare 1 of Steamed white rice
12. Prepare 1 of White sesame eeds

Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. I make sure the crumbs are seasoned how i like, and pre bake them with. However, breast meat tends to be a little on the dry side.

Step to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs:

1. Thinly slicing the meat is easier when its half-thawed. When you press down the surface with your finger, the inside of the meat should feel like a sherbet. It will make a slushy crunchy sound when you cut it.
2. Sprinkle salt, pepper, and 1 teaspoon of sake on top of the sliced meat and stir.
3. If sliced half-thawed, the meat will defrost quickly. Discard the liquid.
4. Mix in 2 teaspoons of katakuriko. The meat should look as if its coated with a katakuriko slurry. If it does not coat the meat evenly, add a little bit of sake.
5. Coat with the panko. I use homemade panko. You can either use dried or fresh.
6. Let the meat cool in a tray in the refrigerator while preparing the sauce.
7. Put the condiments marked with ○ in a pan. Heat and simmer for a while to thicken the sauce.
8. Turn the heat off when the bubbles start to form.
9. Deep-fry the chicken brea Thin slices will cook in a few second You need to keep an eye on it. Cook with small amount of oil for a short time.
10. Drain off the excess oil from the chicken cutlet. Dip in the sauce and take it out. Please be careful since thin slices of chicken tend absorb the seasoning very quickly.
11. Place the slices over steamed rice and its ready to serve!! Add red pickled ginger or white sesame seeds if youd like.
12. Sometimes, very thin slices curl up while deep-frying. You cannot see it in the photo though.
13. The smaller pieces are perfect for a small fried chicken rice bowl. These are good for lunch or bento. Keep these extra thin cutlet slices in the freezer for an even quicker meal!

Hence, chicken legs are my meat of choice for this dish. For the coating, I mix equal amounts of biscuit crumbs and Japanese panko. To make bread crumbs: Trim the crust off the bread and discard, tear bread into piece Spread bread out on a microwave-safe plate, and microwave on Dip each breast into the flour, then shake off the exces Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to.

So that’s going to wrap it up with this special food Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumb Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!