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

Hester Gordon

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How to Cook Perfect Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs Delicious, fresh and tasty.

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs. 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! You can use regular bread crumbs in place of panko, it should still work just fine. Thin pounded or sliced chicken breast cutlets make this fried chicken fast and super easy.

To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces.

Spread bread out on a microwave-safe plate, and microwave on Dip each breast into the flour, then shake off the excess.

Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to.

You can have Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs using 12 ingredients and 13 steps. Here is how you cook it.

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

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

Arrange breaded chicken cutlets in a single layer on a large plate, or separate layers with plastic Transfer browned cutlets to a rack set over a baking sheet.

In a large shallow bowl, combine breadcrumbs, thyme.

However, breast meat tends to be a little on the dry side.

Hence, chicken legs are my meat of choice for this dish.

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs step by step

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..
Sprinkle salt, pepper, and 1 teaspoon of sake on top of the sliced meat and stir..
If sliced half-thawed, the meat will defrost quickly. Discard the liquid..
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..
Coat with the panko. I use homemade panko. You can either use dried or fresh..
Let the meat cool in a tray in the refrigerator while preparing the sauce..
Put the condiments marked with ○ in a pan. Heat and simmer for a while to thicken the sauce..
Turn the heat off when the bubbles start to form..
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..
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..
Place the slices over steamed rice and its ready to serve!! Add red pickled ginger or white sesame seeds if you'd like..
Sometimes, very thin slices curl up while deep-frying. You cannot see it in the photo though..
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!.

For the coating, I mix equal amounts of biscuit crumbs and Japanese panko.

Pork or chicken katsu, fried breaded cutlet, is classic comfort food in Japan.

Here's 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.

The cutlets are coated with bread crumbs and then pan fried.

Coat the cutlet with the bread crumbs.