• NYT E-Z Dinner - 19

    From Dave Drum@1:18/200 to All on Tue Jan 23 19:23:58 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Katsu
    Categories: Poultry, Dauces, Breads, Vegetables
    Yield: 4 Servings

    MMMMM-----------------------TONKATSU SAUCE----------------------------
    6 tb Ketchup
    6 tb Worcestershire sauce
    4 ts Unsulphured molasses
    2 ts Soy sauce
    2 ts Granulated sugar
    1/4 ts Grated peeled fresh ginger
    1/3 ts Ground cloves

    MMMMM-----------------------CHICKEN KATSU----------------------------
    Oil; for frying
    1/2 c A-P flour
    2 lg Eggs; beaten
    1 1/2 c Panko bread crumbs
    2 (8 oz ea) boned, skinned
    - chicken breasts; halved
    - across-pounded 1/4" thick
    Salt & black pepper
    4 c Tight packed, fine shredded
    - green cabbage
    Tonkatsu sauce, steamed
    - rice & lemon wedges; for
    - serving

    PREPARE THE TONKATSU SAUCE: In a small bowl, combine all
    of the ingredients and mix well. (Makes 2/3 cup.)

    PREPARE THE CHICKEN: Fill a large cast-iron or heavy
    skillet with 1/3" oil. Heat over medium until an
    instant-read thermometer registers 350ºF/175ºC.

    Place flour, eggs and bread crumbs in 3 separate wide,
    shallow bowls or large plates.

    Season chicken cutlets with salt and pepper. Working
    with one cutlet at a time, dredge in flour until fully
    coated, then shake off excess. Dip in egg, coating both
    sides, let excess drip off, then press into bread crumbs
    until well coated. Transfer to a clean plate and repeat
    with remaining 3 cutlets.

    Gently lower 2 cutlets into the oil and fry until golden
    underneath, about 2 minutes. Adjust heat to keep it as
    close to 350ºF/175ºC as possible. Turn over and fry
    until chicken is golden on the second side and cooked
    through, 1 1/2 to 2 minutes longer. Transfer to a paper
    towel-lined plate to drain, and season with salt. Repeat
    with remaining 2 cutlets.

    Slice cutlets into thick slices and transfer to plates.
    Divide the cabbage in mounds next to the katsu. Drizzle
    the katsu with some of the tonkatsu sauce. Serve with
    small bowls of rice, lemon wedges and extra tonkatsu

    By: Kay Chun

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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