Crisp Panko Chicken Cutlets Wtonkatsu Sauce Recipes

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CRISP PANKO CHICKEN CUTLETS W/TONKATSU SAUCE



Crisp Panko Chicken Cutlets w/Tonkatsu Sauce image

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

4 boneless skinless chicken breast halves
kosher salt
black pepper
1/2 cup flour
3 eggs, lightly beaten with
1/3 cup water
2 cups japanese panko breadcrumbs
1/2 head cabbage, shredded
1/2 cup Worcestershire sauce
1/4 cup granulated sugar
1/4 cup soy sauce
1/4 cup tomato ketchup
1 teaspoon Dijon mustard
1/4 teaspoon ground allspice

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.

CRISPY PANKO CHICKEN CUTLETS



Crispy Panko Chicken Cutlets image

This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)

Provided by TasteTester

Categories     Meat

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
3/4 cup flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper, to taste
3 eggs, lightly beaten with 1/3 cup water
2 cups panko breadcrumbs
vegetable oil

Steps:

  • Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
  • Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
  • Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
  • Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

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