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

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs. I personally like crunchy thin chicken breast cutlets. But when I'm craving it, I find that it is too much work to make the coating with the egg. Substituting the dredging mixture with katakuriko saves a lot of.

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs A cornstarch coating also absorbs some of the moisture in the chicken, before and during cooking. First things first: The breading process must go as follows: flour, egg, crust. The flour step gives the egg something to adhere to. You can cook 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

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

Without it, the breading would slide right off the meat. This helps the coating stay on better. When pan-frying, the oil should reach about halfway up the side of the chicken. Keep the heat at a constant, high temperature otherwise the breading will absorb the oil and get soggy.

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs instructions

  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..
  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 it's 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 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..
  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 it's ready to serve!! Add red pickled ginger or white sesame seeds if you'd 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!.

In a large plastic bag combine the flour, salt, and pepper. Place chicken breasts in a baking pan. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.

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