craveytrain

• Prep: 15 mins
• Cook: 45 mins
• Servings: 4

I wish I would have taken pictures, but I’m sorry, I was too busy eating. That, and honestly, I wasn’t sure how it would turn out. I will take pictures next time.

I am still playing with the recipe format, just follow it down, it’s written in best order of operation.

Thanks to Krog, your idea of using corn starch to thicken the soy sauce saved me from yet another pan of black tar and days of stench in the apartment.

Ingredients

Panko-Crusted Chicken Milanesa

• 4 chicken breast cutlets (or 2 boneless chicken breasts)
• 7 tbsp Essence (substitute favorite season salt)
• 4 tbsp ground black pepper
• 2 eggs
• 1 cup flour
• 1 cup panko bread crumbs
• .25 cup canola oil

Soy Sauce Reduction

• 1.25 cup dark soy sauce
• .5 cup of sugar
• 2 shallots, minced
• 1 clove of garlic, minced
• 1 tsp fresh ginger root, minced
• 4 tbsp honey (preferably orange blossom)
• 3 tbsp rice vinegar
• 1 tsp chili oil
• 1 tbsp corn starch

Prep

Panko-Crusted Chicken Milanesa

Pound out cutlets to 1/4 to 1/2 inch thickness. If you do not have cutlets (or don’t want to spend the money on them) simply cut the breasts in half. Lay the breast down on a cutting board, skin side down, and cut parallel with the cutting board, essentially giving you 2 thinner breasts (aka. cutlets).

Season the 4 cutlets with approx 4 tbsps of Essence and 4 tbsp ground black pepper. Put in fridge for at least half an hour (the more the better up to 4 hours). Anything more than 4 hours will usually results in in the chicken being “too seasoned” due to how thin it is.

Soy Sauce Reduction

Mince the garlic, ginger and shallots.

Cooking

Soy Sauce Reduction

Put shallots, garlic and ginger in a pot and set to medium-high. Give the items in the pan about 60 seconds then add everything else except the corn starch. Combine well with a wisk.

Bring to a boil. When sauce starts to thicken (easily identified by the bubbles getting bigger and starting to creep up side of pot) reduce heat to medium and add the corn starch. Make sure all the corn starch is dissolved (a wisk helps get the clumps out). Once the corn starch is dissolved, reduce heat to low until desired thickness is acheived. Remember, the sauce will thicken quite a bit once it cools. You want a syrup consistency once it cools.

Panko-Crusted Chicken Milanesa

Place flour and remaining Essence in shallow dish. Place panko bread crumbs in a separate shallow dish. Beat eggs and place in yet a third shallow dish. Dredge chicken in the flour then shake off excess. Dredge chicken in eggs then shake off excess. Dredge chicken in panko then press so panko adheres.

In a large saute pan over medium heat, add canola oil. When oil is hot, add chicken and pan fry until golden brown on both sides (few minutes per side).

Serving

Serve a fried cutlet on a plate and drizzle soy “syrup” over it. Be generous, and serve with lots of water…

This entry was posted on Monday, January 16th, 2006 at 9:56 am and is filed under food, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.