Chicken Cutlets with Ponzu Sau

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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

Prep

15min

Cook

15min

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.

Adjust for seasoning to your taste and allow to cool.

Lay the chicken breast vertically and slice almost in half and open out.

Tenderise between two sheets of greaseproof paper until 3-4mm thick.

Remove the paper and season the chicken with salt & pepper.

Dredge with the flour, run through the beaten egg and coat in the breadcrumbs.

Heat lots of oil in a frying pan and deep fry the coated chicken at 180C for 2 minutes.

When it's nice and golden, turn over and fry the other side for 2 minutes.

Remove to some kitchen paper to drain.

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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Japan Boiled Deep Fried Easy Peasy Snacks Chicken Eggs Flour Children's Party Christmas Home Party Kids' Menu Lunch

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