Hearty Breaded Chicken Cutlets

1. 1

   Cut the shiso leaves in half, cut the cheese slices into quarters, and set aside.

2. 2

   Beat the * (flour, egg, water) ingredients together well using a whisk.

3. 3

   It should be the about same consistency as pancake batter.

4. 4

   Have the panko ready to go.

5. 5

   Cut each chicken breast into 4 pieces.

6. 6

   Slice almost all the way through the middle of each piece of breast meat from Step 4, and butterfly them open.

7. 7

   Sprinkle salt and pepper onto the opened up surface.

8. 8

   Place the shiso leaves and cheese on top.

9. 9

   Close the chicken up with the shiso leaves and cheese inside.

10. 10

    If the cheese sticks out from the chicken it will melt out, so take care not to let it stick out.

11. 11

    You don't have to secure it closed with toothpicks.

12. 12

    Coat the chicken pieces in the batter from step 2.

13. 13

    Coat with panko.

14. 14

    Deep fry the chicken pieces starting with the oil at a low temperature.

15. 15

    If you fry the pieces in very hot oil, since they have a certain thickness they'll get burned on the outside before they are cooked all the way through.

16. 16

    Don't turn the chicken pieces over until the breaded coating has browned, otherwise it will come off.

17. 17

    Adjust the heat to about low-medium.

18. 18

    When a bamboo skewer goes cleanly through a piece, it's done.

19. 19

    Then, just serve on a dish and enjoy.

20. 20

    The cheese is melted and creamy, and the shiso leaves are refreshing.

21. 21

    I can eat so many of these.

* Per serving · 4 servings · Values may vary.