CRISP PANKO CHICKEN CUTLETS W/TONKATSU SAUCE
We just tried this recipe last week from Fine Cooking Magazine. I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken.
Provided by lisar
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
- Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
- Season with salt and pepper.
- Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
- Dip each piece in the flour and egg again an then coat the chicken in the panko.
- In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
- Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
- If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
- Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
- tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
- Bring to a simmer over medium low heat.
- Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
- Whisk in mustard and allspice.
- Cool to room temperature.
- The sauce will keep for 1 week in the refrigerator.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Atta a
[email protected]I followed the recipe exactly, but the chicken didn't come out crispy. I'm not sure what I did wrong.
Arshad Malang
[email protected]The chicken was a bit dry, but the sauce was good.
Bethany Jewell
[email protected]I've tried many panko chicken cutlet recipes, but this one is by far the best. The chicken is always crispy and juicy, and the sauce is so flavorful. I love serving this dish with rice and vegetables. It's a great meal for any occasion!
Moses Koima
[email protected]Just made this recipe and it turned out great! The chicken was crispy and flavorful, and the sauce was delicious. I also liked that the recipe was easy to follow. Definitely recommend!
david asani
[email protected]This panko chicken cutlet recipe is a keeper! The chicken was crispy on the outside and tender on the inside, and the tonkatsu sauce was the perfect complement. I served it with some steamed rice and vegetables, and it was a delicious and satisfying