Golden Chicken Cutlets (Print Version)
# Ingredients:
→ Main
01 -
Salt and a little pepper for seasoning
02 -
2 skinless, boneless chicken breasts
→ Breading
03 -
1 cup panko crumbs
04 -
2 eggs, whisked well
05 -
Half a cup of plain flour
06 -
Vegetable oil (enough to fry)
→ Serving
07 -
Cabbage, shredded (1 cup)
08 -
Cooked white rice, 2 cups
09 -
Tonkatsu sauce for dipping
10 -
Sprinkle of sesame seeds for topping
# Instructions:
01 -
Cover chicken with plastic wrap, and flatten it to about half an inch thickness. Sprinkle on some salt and pepper.
02 -
Use three bowls: one for the flour, another for the beaten eggs, and the last one for the panko.
03 -
Coat each piece of chicken first in flour, then dip it in egg, and finally press it gently into the panko to make sure it sticks.
04 -
Warm up around half an inch of oil on medium-high heat. Fry chicken for about 4–5 minutes per side until it’s crispy golden.
05 -
Slice the fried chicken and plate it up with rice, cabbage, tonkatsu sauce, and a sprinkle of sesame seeds.
# Notes:
01 -
You might need to fry in batches
02 -
Put cooked chicken on paper towels to remove extra oil
03 -
Drop a breadcrumb into oil to check readiness