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

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken breast cutlets over rice coated with starch + bread crumbs. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Top baked-chicken-breast-with-bread-crumbs recipes just for you. Pineapple BBQ Baked Chicken BreastNatasha's Kitchen. 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.

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first 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 cook it.

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. Take 1 Salt and Pepper
  4. Take 2 tsp Katakuriko (for the coating)
  5. Take 1 Panko (for the coating)
  6. Make ready 2 tbsp ○Water
  7. Take 1 tbsp ○Soy sauce
  8. Get 1 tbsp ○Sugar
  9. Make ready 1 tbsp ○Mirin
  10. Get 1 tsp ○Japanese Worcestershire-style sauce
  11. Make ready 1 Steamed white rice
  12. Take 1 White sesame eeds

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

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!

I make sure the crumbs are seasoned how i like, and pre bake them with. 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. Thin pounded or sliced chicken breast cutlets make this fried chicken fast and super easy.

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