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Kids and adults go wild for crispy chicken cutlets, rolled in bread crumbs and fried until golden. Drizzle them with sweet and tangy tonkatsu sauce, and dig in!
What You Get
Panko bread crumbs
Chicken cutlets (see note below)
Cooked white rice
What You’ll Need
All-purpose flour (optional)
Makes 3 servings
20 minutes active time
20 minutes total time
Crack 2 eggs into a wide bowl and beat with a fork. Pour 1 cup of the panko onto a plate. Pour ½ cup flour onto a plate (can be fried without, but this step will help the breading stick). Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end.
Remove the chicken from the packaging and pat dry with paper towels. Working with one piece of chicken at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded cutlets to the clean plate. Repeat for all of the remaining cutlets.
In a wide sauté pan, pour vegetable oil to about ¼ inch deep. Place the pan over medium-high heat and bring to a shimmer. Working in batches if necessary, add the breaded cutlets and fry until golden, 2 to 3 minutes per side. Transfer to a plate lined with paper towels and sprinkle lightly with salt. Slice the cutlets across the grain into strips.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Cut the lemon into wedges.
Heap the rice on plates, top with the fried chicken cutlets, and drizzle with the tonkatsu sauce. Serve warm, with shredded raw cabbage piled on the side and lemon wedges for squeezing.
Note: The chicken cutlets may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: wheat, soy.