date: 2020-09-29T00:05:22.090Z image: https://img-global.cpcdn.com/recipes/4614108872704000/751x532cq70/chicken-breast-cutlets-over-rice-coated-with-starch-bread-crumbs-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4614108872704000/751x532cq70/chicken-breast-cutlets-over-rice-coated-with-starch-bread-crumbs-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4614108872704000/751x532cq70/chicken-breast-cutlets-over-rice-coated-with-starch-bread-crumbs-recipe-main-photo.jpg author: Luella McCarthy ratingvalue: 4.1 reviewcount: 33275 recipeingredient: - "1/4 or 100 grams Chicken breast thinly sliced" - "1 tsp Sake" - "1 Salt and Pepper" - "2 tsp Katakuriko for the coating" - "1 Panko for the coating" - "2 tbsp Water" - "1 tbsp Soy sauce" - "1 tbsp Sugar" - "1 tbsp Mirin" - "1 tsp Japanese Worcestershirestyle sauce" - "1 Steamed white rice" - "1 White sesame eeds" recipeinstructions: - "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." - "Sprinkle salt, pepper, and 1 teaspoon of sake on top of the sliced meat and stir." - "If sliced half-thawed, the meat will defrost quickly. Discard the liquid." - "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." - "Coat with the panko. I use homemade panko. You can either use dried or fresh." - "Let the meat cool in a tray in the refrigerator while preparing the sauce." - "Put the condiments marked with ○ in a pan. Heat and simmer for a while to thicken the sauce." - "Turn the heat off when the bubbles start to form." - "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." - "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." - "Place the slices over steamed rice and it's ready to serve!! Add red pickled ginger or white sesame seeds if you'd like." - "Sometimes, very thin slices curl up while deep-frying. You cannot see it in the photo though." - "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!" categories: - Recipe tags: - chicken - breast - cutlets katakunci: chicken breast cutlets nutrition: 286 calories recipecuisine: American preptime: "PT13M" cooktime: "PT38M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, it's Drew, welcome to our recipe page. Today, we're going to make a special dish, chicken breast cutlets over rice coated with starch + bread crumbs. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious. Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is one of the most well liked of current trending foods on earth. It's easy, it's fast, it tastes yummy. It's enjoyed by millions every day. Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is something that I have loved my whole life. They are fine and they look fantastic. However, breast meat tends to be a little on the dry side. Hence, chicken legs are my meat of choice for this dish. For the coating, I mix equal amounts of biscuit crumbs and Japanese panko. Sprinkle salt and pepper on each. To get started with this recipe, we have to prepare a few ingredients. You can have chicken breast cutlets over rice coated with starch + bread crumbs using 12 ingredients and 13 steps. Here is how you can achieve that. ##### The ingredients needed to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs: 1. Make ready 1/4 or 100 grams Chicken breast (thinly sliced) 1. Make ready 1 tsp Sake 1. Get 1 Salt and Pepper 1. Take 2 tsp Katakuriko (for the coating) 1. Make ready 1 Panko (for the coating) 1. Make ready 2 tbsp ○Water 1. Get 1 tbsp ○Soy sauce 1. Get 1 tbsp ○Sugar 1. Get 1 tbsp ○Mirin 1. Make ready 1 tsp ○Japanese Worcestershire-style sauce 1. Take 1 Steamed white rice 1. Take 1 White sesame eeds 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. Pork or chicken katsu, fried breaded cutlet, is classic comfort food in Japan. Here's how to make it Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a Whole chicken breast halves are too big (especially considering the massive chickens you find at. ##### Instructions 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. 1. Sprinkle salt, pepper, and 1 teaspoon of sake on top of the sliced meat and stir. 1. If sliced half-thawed, the meat will defrost quickly. Discard the liquid. 1. 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. 1. Coat with the panko. I use homemade panko. You can either use dried or fresh. 1. Let the meat cool in a tray in the refrigerator while preparing the sauce. 1. Put the condiments marked with ○ in a pan. Heat and simmer for a while to thicken the sauce. 1. Turn the heat off when the bubbles start to form. 1. 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. 1. 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. 1. Place the slices over steamed rice and it's ready to serve!! Add red pickled ginger or white sesame seeds if you'd like. 1. Sometimes, very thin slices curl up while deep-frying. You cannot see it in the photo though. 1. 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! Pork or chicken katsu, fried breaded cutlet, is classic comfort food in Japan. Here's how to make it Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a Whole chicken breast halves are too big (especially considering the massive chickens you find at. Breaded with panko, these Japanese-style cutlets are shatteringly crisp on the outside and juicy on It's typically made with either chicken breasts or thighs coated in panko before being deep-fried Chicken - Both breast meat and thigh meat will work for this. Because breast meat is leaner, it's. Chicken breasts are coated in a pecan breading, and fried in a skillet. So that's going to wrap it up with this special food chicken breast cutlets over rice coated with starch + bread crumbs recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. 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