Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first 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 it.

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 time. It's very helpful!

If you keep chicken breasts in the freezer, I recommend that you try thinly slice it when it's half-thawed. The starch makes bread crumbs stick to the meat. If you prefer even thinner slices, you can press down on the meat when you coat it with the bread crumbs. Recipe by Sayabu-chan

Ingredients and spices that need to be Make ready to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs:

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

Instructions to make 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!

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