Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs.
Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken breast cutlets over rice coated with starch + bread crumbs. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is one of the most well liked of current trending meals in the world. It's enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is something that I've loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook chicken breast cutlets over rice coated with starch + bread crumbs using 12 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs:
- {Take 1/4 of or 100 grams Chicken breast (thinly sliced).
- {Get 1 tsp of Sake.
- {Prepare 1 of Salt and Pepper.
- {Take 2 tsp of Katakuriko (for the coating).
- {Prepare 1 of Panko (for the coating).
- {Prepare 2 tbsp of ○Water.
- {Make ready 1 tbsp of ○Soy sauce.
- {Take 1 tbsp of ○Sugar.
- {Take 1 tbsp of ○Mirin.
- {Take 1 tsp of ○Japanese Worcestershire-style sauce.
- {Get 1 of Steamed white rice.
- {Prepare 1 of White sesame eeds.
Steps to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs:
- 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..
- 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 it's 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 it's 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!.
So that's going to wrap this up for this special food chicken breast cutlets over rice coated with starch + bread crumbs recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!