In Japan, this dish is also called “torikatsu”, that is, fried in breaded chicken cutlet. The role of the cutlet itself is fillet chicken breast, which is rolled in flour, then dipped in egg, then crumbled in Japanese panko breadcrumbs and fried in oil. Thanks to such a dense breading and structure large aerial panko chicken covered very crispy golden crust. Serve it with a side dish of white rice, fried with garlic, ginger cabbage bok-choy (rice should be pre-boiled). And for dipping, put Japanese nearby tonkatsu sauce. Nutrition value per serving: (4 total) Calories 610, total fats 19 g., saturated fats 3 g., proteins 42 g., carbohydrates 66 g., fiber 3 g., cholesterol 185 mg., sodium 280 mg., sugar 0 g. 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 chicken fillets (120 – 150 gr. Each)
- 1 tbsp. flour
- 2 large eggs, slightly beaten
- 1 tbsp. panko breadcrumbs
- 1.5 tbsp. l vegetable oil + optional for frying
- 3 cloves, minced garlic
- 2 tsp chopped peeled ginger
- 3 bunches of bok choy cabbage (approximately 340 gr.), Trimmed and chopped
- 3 tbsp. boiled white rice, cooled
- 3 feathers of green onion, finely chopped
- Katsu sauce for serving
Recipes with similar ingredients: chicken, bok choy cabbage, ginger root, breadcrumbs panko, eggs
Recipe preparation:
- Lay the flour, eggs and breadcrumbs in three separate shallow bowls. Sprinkle chicken with salt and black pepper; roll dip each filet in flour, dip in the egg, allowing the excess to drain back in a bowl, then roll in breadcrumbs to evenly cover all the meat. Put on a plate.
- In a large skillet with a non-stick coating on moderately over high heat, heat 0.5 cm. of vegetable oil. Add chicken and fry until golden brown and crisp, about 4 minutes. Turn over and continue to broil until golden brown with another side, about 3 more minutes. Put the finished chicken on the wire rack, mounted on a baking sheet to drain excess fat; sprinkle with salt.
- Meanwhile, in another large skillet over high heat heat 1.5 tbsp. l vegetable oil. Add garlic and ginger; fry, stirring, until golden brown, about 30 seconds. Add bok-choi, salt and fry, stirring, until the cabbage withers, about 1 minute. Add rice and fry, stirring until it is warms up, about 2 minutes. Add green onions, salt to taste. Serve chicken with rice and katsu sauce.
