Recipe of Ultimate Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs

Hey everyone, it’s Louise, 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. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first 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 it.

The ingredients needed to make Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs:

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

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.
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!

So that is going to wrap this up with this special food chicken breast cutlets over rice coated with starch + bread crumbs recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!