Are looking for idea recipes soft and crispy chicken breast cutlets that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious soft and crispy chicken breast cutlets should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of soft and crispy chicken breast cutlets, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare soft and crispy chicken breast cutlets good wherever you are, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings must exist in make

1. Prepare 1 Chicken Breast
2. Prepare 2 tbsp Flour
3. Prepare 3 tbsp ☆Mayonnaise
4. Take 1 1/2 tbsp ☆Cooking sake
5. Prepare 1 Panko
6. Prepare ★★ Sauce Version ★★
7. Prepare 2 tbsp Soy sauce
8. Prepare 2 tbsp Water
9. Prepare 1 tbsp Cooking sake
10. Prepare 1 tsp Sugar
11. Prepare 1 tsp Mirin

Coat the chicken in the all-purpose flour, shaking off any excess. Line a sheet tray with a wire rack. Working in an assembly line, dredge the cutlets in the egg and then the. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated.

Steps to make Soft and Crispy Chicken Breast Cutlets:

1. Cut the chicken in half so that it is about 8 mm-1 cm thick.
2. Wipe the moisture dry from the package the chicken came in, add in flour, and dredge the chicken.
3. Remove excess flour and place the chicken into a plastic bag, then add in Step 2 and the ☆ ingredients, and rub it in!
4. Shake excess flour from Step 2, add panko to the pack, and thoroughly coat Step 3 in panko.
5. Fry them up all at once in oil brought to high heat, and they are done!!
6. Sauce cutlets are also delicious!
7. Done and ready to serve!

Coat chicken with panko, patting to adhere. When the oil is hot, dip a chicken cutlet in the egg and milk mixture, coating both sides. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. This recipe shows you how to turn boneless chicken breast halves into cutlets: "Place chicken breasts on a work surface and cover with waxed paper.

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