Chicken Cutlets with Ponzu Sauce & Mooli

The crispy chicken is so irresistible.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 15 min Cook: 15 min

Ingredients

Chicken breast fillets 4
Salt & pepper as required
Flour as required
Egg as required
Breadcrumbs as required
Mooli (grated) 1/2
Lemon ponzu sauce:
Lemon juice 1/2
Dashi broth (thick) 100ml
Mirin 1 tbsp
Soy sauce 2-3 tbsp
Chives 2 tbsp

Method

1
Make the sauce first: in a small pan put the lemon juice, dashi broth, mirin and soy sauce and bring to the boil for 2 minutes before turning off the heat.
2
Adjust for seasoning to your taste and allow to cool.
3
Lay the chicken breast vertically and slice almost in half and open out.
4
Tenderise between two sheets of greaseproof paper until 3-4mm thick.
5
Remove the paper and season the chicken with salt & pepper.
6
Dredge with the flour, run through the beaten egg and coat in the breadcrumbs.
7
Heat lots of oil in a frying pan and deep fry the coated chicken at 180C for 2 minutes.
8
When it's nice and golden, turn over and fry the other side for 2 minutes.
9
Remove to some kitchen paper to drain.
10
Transfer to a serving dish and serve with the sauce at Step 2 and some grated mooli. Sprinkle with finely chopped chives.

Tips & Note

Tenderising at Step 4 is to make the chicken breast an even thickness so use the flat side of the tenderiser or a bottle.

Chicken Cutlets with Ponzu Sauce & Mooli

The crispy chicken is so irresistible.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 15 min

Cook: 15 min

Ingredients

Chicken breast fillets 4
Salt & pepper as required
Flour as required
Egg as required
Breadcrumbs as required
Mooli (grated) 1/2
Lemon ponzu sauce:
Lemon juice 1/2
Dashi broth (thick) 100ml
Mirin 1 tbsp
Soy sauce 2-3 tbsp
Chives 2 tbsp

Chicken Cutlets with Ponzu Sauce & Mooli

Recipe ID :627 Posted on 29 MAY 2015

Serves 4

Prep 15min
Cook 15min
views 688
printed 128

saved 1

The crispy chicken is so irresistible.

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Ingredients

Print Ingredients Email Ingredients
4
as required
as required
as required
as required
1/2
1/2
100ml
1 tbsp
2-3 tbsp
2 tbsp

Method

Prep
15min
Cook
15min
1
Make the sauce first:in a small pan put the lemon juice, dashi broth, mirin and soy sauce and bring to the boil for 2 minutes before turning off the heat.
2
Adjust for seasoning to your taste and allow to cool.
3
Lay the chicken breast vertically and slice almost in half and open out.
4
Tenderise between two sheets of greaseproof paper until 3-4mm thick.
5
Remove the paper and season the chicken with salt & pepper.
6
Dredge with the flour, run through the beaten egg and coat in the breadcrumbs.
7
Heat lots of oil in a frying pan and deep fry the coated chicken at 180C for 2 minutes.
8
When it's nice and golden, turn over and fry the other side for 2 minutes.
9
Remove to some kitchen paper to drain.
10
Transfer to a serving dish and serve with the sauce at Step 2 and some grated mooli. Sprinkle with finely chopped chives.

Tips & Note

Tenderising at Step 4 is to make the chicken breast an even thickness so use the flat side of the tenderiser or a bottle.

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