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This Japanese-style fried chicken showcases a temptingly crunchy panko bread crumb exterior and juicy interior. The boneless chicken breasts are pounded thin before they are coated, and then are fried to golden brown in a judicious amount of oil.
When plated atop cooked rice alongside a cabbage slaw, the chicken is drizzled with tangy Tonkatsu sauce, a Japanese version of Western barbecue sauce. It’s a delicious one-plate meal.
Yield: 2 servings
2 teaspoons lemon juice
2 teaspoons soy sauce, divided use
1/2 teaspoon toasted sesame oil
1 1/2 cups coleslaw mix; see cook’s notes
2 green onions, thinly sliced
1 tablespoon ketchup
1 tablespoon water
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
3/4 cup panko breadcrumbs, lightly crushed, see cook’s notes
1 large egg
1 (6-ounce) boneless, skinless chicken breast, trimmed, halved horizontally, and pounded 1/4-inch thick, see cook’s notes
3 tablespoons canola oil
2 cups warm cooked rice
Cook’s notes: Instead of a coleslaw mix, if you prefer substitute 1 1/2 cups shredded red or green cabbage. To lightly crush panko breadcrumbs, place in a zipper-style plastic bag and use a rolling pin to gingerly crush. Be sure to remove any tenderloin from the breast before halving it. The recipe can be doubled by using a 12-inch skillet and a little more oil.
1. Whisk lemon juice, 1 teaspoon soy sauce, and sesame oil in medium bowl. Add coleslaw mix, green onions, and toss to combine. Set aside.
2. Whisk ketchup, water, Worcestershire, mustard, and remaining 1 teaspoon soy sauce in small bowl; set aside. Spread panko in shallow dish (I use a pie pan). Beat eggs in second shallow dish. Working with 1 chicken cutlet at a time, dredge cutlets in egg, allowing excess to drip off, then coat both sides with panko, pressing gently to adhere.
3. Heat oil in a 10-inch skillet over medium-high heat until shimmering. Add cutlets and cook until deep golden brown, 2 to 3 minutes per side. Serve cutlets with rice, coleslaw, and tonkatsu sauce.
Source: “The Everyday Athlete Cookbook” by America’s Text Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
This Japanese-style fried chicken showcases a temptingly crunchy panko bread crumb exterior and juicy interior. The boneless chicken breasts are pounded thin before they are coated, and then are fried to golden brown in a judicious amount of oil.
When plated atop cooked rice alongside a cabbage slaw, the chicken is drizzled with tangy Tonkatsu sauce, a Japanese version of Western barbecue sauce. It’s a delicious one-plate meal.
Yield: 2 servings
2 teaspoons lemon juice
2 teaspoons soy sauce, divided use
1/2 teaspoon toasted sesame oil
1 1/2 cups coleslaw mix; see cook’s notes
2 green onions, thinly sliced
1 tablespoon ketchup
1 tablespoon water
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
3/4 cup panko breadcrumbs, lightly crushed, see cook’s notes
1 large egg
1 (6-ounce) boneless, skinless chicken breast, trimmed, halved horizontally, and pounded 1/4-inch thick, see cook’s notes
3 tablespoons canola oil
2 cups warm cooked rice
Cook’s notes: Instead of a coleslaw mix, if you prefer substitute 1 1/2 cups shredded red or green cabbage. To lightly crush panko breadcrumbs, place in a zipper-style plastic bag and use a rolling pin to gingerly crush. Be sure to remove any tenderloin from the breast before halving it. The recipe can be doubled by using a 12-inch skillet and a little more oil.
1. Whisk lemon juice, 1 teaspoon soy sauce, and sesame oil in medium bowl. Add coleslaw mix, green onions, and toss to combine. Set aside.
2. Whisk ketchup, water, Worcestershire, mustard, and remaining 1 teaspoon soy sauce in small bowl; set aside. Spread panko in shallow dish (I use a pie pan). Beat eggs in second shallow dish. Working with 1 chicken cutlet at a time, dredge cutlets in egg, allowing excess to drip off, then coat both sides with panko, pressing gently to adhere.
3. Heat oil in a 10-inch skillet over medium-high heat until shimmering. Add cutlets and cook until deep golden brown, 2 to 3 minutes per side. Serve cutlets with rice, coleslaw, and tonkatsu sauce.
Source: “The Everyday Athlete Cookbook” by America’s Text Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
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