Sure! Here’s a detailed recipe for making Crisp Panko Chicken Cutlets with Tonkatsu Sauce, inspired by Fine Cooking Magazine:
Crisp Panko Chicken Cutlets with Tonkatsu Sauce
Ingredients:
- 4 boneless, skinless chicken breast halves
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 1/2 cup all-purpose flour
- 3 large eggs, beaten
- 1/3 cup water
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
- Shredded cabbage, for serving
For the Tonkatsu Sauce:
- 1/2 cup Worcestershire sauce
- 1/2 cup granulated sugar
- 1/4 cup soy sauce
- 1/4 cup tomato ketchup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground allspice
Instructions:
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Start by preparing the chicken breasts. Using a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. This helps the chicken cook evenly and allows the flavors to penetrate better.
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Place a sheet of plastic wrap over the chicken breasts and gently pound them until they are about 1/2 inch thick. This also tenderizes the meat and ensures even cooking.
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Season the chicken breasts with salt and pepper, to taste. Be generous with the seasoning as it will enhance the flavor of the dish.
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Set up your breading station. Place the flour on one plate, the beaten eggs mixed with water in a shallow bowl, and the panko breadcrumbs on another plate.
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Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it is well-coated. Finally, coat the chicken in the panko breadcrumbs, pressing gently to adhere.
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In a deep, straight-sided sauté pan, heat about 1/4 inch of vegetable oil over medium-high heat until it reaches the right temperature. You’ll know it’s ready when the oil ripples and simmers in the pan, and it instantly erupts into bubbles when you dip a corner of the chicken breast into it.
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Reduce the heat to medium-low and carefully add the breaded chicken breasts to the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches until golden brown and cooked through, about 4 to 6 minutes per side. If the oil temperature drops too much during frying, adjust the heat to maintain a steady bubbling action.
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Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
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While the chicken is frying, prepare the Tonkatsu sauce. In a small saucepan, whisk together the Worcestershire sauce, sugar, soy sauce, and ketchup. Bring the mixture to a simmer over medium-low heat.
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Reduce the heat to a gentle simmer and continue to cook, whisking often, until the sauce is reduced to about 1 cup, approximately 10 minutes.
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Whisk in the Dijon mustard and ground allspice, then remove the saucepan from the heat and allow the sauce to cool to room temperature.
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Serve the crispy panko chicken cutlets with a generous drizzle of Tonkatsu sauce and a side of shredded cabbage for a refreshing crunch.
Nutritional Information (per serving):
- Calories: 588.4
- Fat: 9.9g
- Saturated Fat: 2.6g
- Cholesterol: 215mg
- Sodium: 2130.6mg
- Carbohydrates: 81.8g
- Fiber: 6g
- Sugar: 26.8g
- Protein: 42.2g
This recipe yields 4 servings and takes approximately 37 minutes to prepare and cook, making it a perfect option for a quick and delicious weeknight dinner. Enjoy the crispy texture of the panko-coated chicken paired with the tangy sweetness of the Tonkatsu sauce for a flavor-packed meal that’s sure to become a family favorite! 🍗🥢
