Panko Chicken Cutlets

I’ve been experimenting with Panko bread crumbs, I really like the texture and they work on a variety of foods.  This was tonight’s dinner, using Panko and my new favorite, Ponzu sauce.

Panko Chicken Cutlets

  • 4 chicken breasts, pounded flat
  • 1/2 cup Ponzu sauce
  • 1/2 cup orange juice
  • 1 egg, beaten
  • 4 oz Panko bread crumbs
  • oil
  • cornstarch

skillet, large container with cover, plate, bowl

Mix together Ponzu and orange juice, add chicken breasts and marinate for at least 1 hour, or overnight.   Heat about 1 inch of oil in skillet. Remove chicken from marinade and dip in egg, then dredge in Panko.  Add to hot oil and cook for 5 minutes each side, until cooked through and browned.   Remove to paper towel and keep warm.  Remove most of oil from skillet and then add marinade to skillet, bring to a boil, stirring constantly.  Boil for 1 minute, add cornstarch, thicken and simmer on medium-low for 5 minutes.  Slice cutlets into 1/2 inch strips, serve with rice and use cooked marinade as dipping sauce.