Step-by-Step Guide to Make Super Quick Homemade Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken breast cutlets over rice coated with starch + bread crumbs. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Get or 100 grams Chicken breast (thinly sliced)
2. Prepare Sake
3. Get Salt and Pepper
4. Take Katakuriko (for the coating)
5. Take Panko (for the coating)
6. Take ○Water
7. Get ○Soy sauce
8. Prepare ○Sugar
9. Prepare ○Mirin
10. Take ○Japanese Worcestershire-style sauce
11. Take Steamed white rice
12. Take 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’s going to wrap this up with this exceptional food chicken breast cutlets over rice coated with starch + bread crumbs recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!