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Chicken Breast Cutlets Over Rice Coated With Starch + Bread Crumbs Recipe

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs Recipe
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Serving : 1
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Prepare the ingredients before making Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs in your home. Then, follow these steps below to serve Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs for your family or friends.

Ingredients: Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs

  • 1/4 or 100 grams Chicken breast (thinly sliced)
  • 1 tsp Sake
  • 1 Salt and Pepper
  • 2 tsp Katakuriko (for the coating)
  • 1 Panko (for the coating)
  • 2 tbsp ○Water
  • 1 tbsp ○Soy sauce
  • 1 tbsp ○Sugar
  • 1 tbsp ○Mirin
  • 1 tsp ○Japanese Worcestershire-style sauce
  • 1 Steamed white rice
  • 1 White sesame eeds

How to Make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs in your home by yourself.

    Step 1
  • Thinly slicing the meat is easier when it's 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.
  • Step 2
  • Sprinkle salt, pepper, and 1 teaspoon of sake on top of the sliced meat and stir.
  • Step 3
  • If sliced half-thawed, the meat will defrost quickly. Discard the liquid.
  • Step 4
  • Mix in 2 teaspoons of katakuriko. The meat should look as if it's coated with a katakuriko slurry. If it does not coat the meat evenly, add a little bit of sake.
  • Step 5
  • Coat with the panko. I use homemade panko. You can either use dried or fresh.
  • Step 6
  • Let the meat cool in a tray in the refrigerator while preparing the sauce.
  • Step 7
  • Put the condiments marked with ○ in a pan. Heat and simmer for a while to thicken the sauce.
  • Step 8
  • Turn the heat off when the bubbles start to form.
  • Step 9
  • Deep-fry the chicken breast. Thin slices will cook in a few seconds. You need to keep an eye on it. Cook with small amount of oil for a short time.
  • Step 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.
  • Step 11
  • Place the slices over steamed rice and it's ready to serve!! Add red pickled ginger or white sesame seeds if you'd like.
  • Step 12
  • Sometimes, very thin slices curl up while deep-frying. You cannot see it in the photo though.
  • Step 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!
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