Sohui Kim'S Chicken Cutlet À La Donkatsu

1. 1

   ["Cut each breast horizontally into thirds, so you end up with 6 pieces. Season the chicken pieces with salt and pepper on both sides.", "Set up 3 bowls for the coating: one with flour, one with beaten eggs, and one with panko.", "Dip each piece of chicken in flour first, dusting off any extra; then into the eggs, making sure it is coated completely; and then finally into the panko, making sure the whole piece is evenly

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   coated. Let the coated chicken pieces rest on a plate for at least 15 minutes and up to 30.", "Heat the oil over medium-high heat in a large skillet. Once the oil is shimmering, add the breaded chicken pieces to the pan making sure not to crowd them; you may need to cook them in batches. Let them cook until the cooked side is golden-brown, about 2 to 3 minutes. Flip them over and let the other side brown, about 2 to 3 minutes.", "Remove the pieces to a paper towel-lined plate and let them rest for 10 minutes. Cut them into long thick strips and serve them with shredded cabbage, boiled rice, and whatever condiments you prefer for dipping."]

* Per serving · 4 servings · Values may vary.

No additional tips available.