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Crisp Panko Chicken Cutlets W/tonkatsu…

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Nutritional information

588.4
Calories
88 g
Calories From Fat
9.9 g
Total Fat
2.6 g
Saturated Fat
215 mg
Cholesterol
2130.6 mg
Sodium
81.8 g
Carbs
6 g
Dietary Fiber
26.8 g
Sugars
42.2 g
Protein
440g
Serving Size

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Crisp Panko Chicken Cutlets W/tonkatsu…

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    EXCELLENT ?

    • 37mins
    • Serves 4

    Ingredients

    Directions

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    Prep Time: 20 m   |   Cook Time: 37mins   |  Serves: 4

    Crisp Panko Chicken Cutlets w/Tonkatsu Sauce, 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 ”, EXCELLENT ?, I used brown sugar instead of granulated I also added a teaspoon mirin and a teaspoon of rice vinegar A pinch of black pepper

     

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    Steps

    1
    Done

    With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.

    2
    Done

    Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.

    3
    Done

    Season with salt and pepper.

    4
    Done

    Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.

    5
    Done

    Dip each piece in the flour and egg again an then coat the chicken in the panko.

    6
    Done

    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.

    7
    Done

    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.

    8
    Done

    If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.

    9
    Done

    Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.

    10
    Done

    tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.

    11
    Done

    Bring to a simmer over medium low heat.

    12
    Done

    Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.

    13
    Done

    Whisk in mustard and allspice.

    14
    Done

    Cool to room temperature.

    15
    Done

    The sauce will keep for 1 week in the refrigerator.

    Bobby Ryan

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