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
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.