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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken breast cutlets over rice coated with starch + bread crumbs. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is something which I have loved my whole life.

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! Chicken Cutlets Recipe: Chicken cutlets or chicken schnitzel is a simple and delicious chicken dish you can Tenderize the meat by gently tapping each side all over with the sharp end of the knife. Dip a piece of the chicken in the egg batter, and then dredge it in bread crumbs until fully coated.

To begin with this recipe, we have to prepare a few components. 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:
  1. Take 1/4 or 100 grams Chicken breast (thinly sliced)
  2. Get 1 tsp Sake
  3. Make ready 1 Salt and Pepper
  4. Prepare 2 tsp Katakuriko (for the coating)
  5. Take 1 Panko (for the coating)
  6. Make ready 2 tbsp ○Water
  7. Get 1 tbsp ○Soy sauce
  8. Take 1 tbsp ○Sugar
  9. Get 1 tbsp ○Mirin
  10. Get 1 tsp ○Japanese Worcestershire-style sauce
  11. Prepare 1 Steamed white rice
  12. Make ready 1 White sesame eeds

Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. I make sure the crumbs are seasoned how i like, and pre bake them with.

Steps to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs:
  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!

Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in Serve with rice if desired, and use extra mayonnaise mixture for dipping. However, breast meat tends to be a little on the dry side. Hence, chicken legs are my meat of choice for this dish. For the coating, I mix equal amounts of biscuit crumbs and Japanese panko.

So that is going to wrap it up with this exceptional food chicken breast cutlets over rice coated with starch + bread crumbs recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!