Tender Chicken Cutlets for Bento

Tender Chicken Cutlets for Bento

I made some cutlets out of tender chicken breasts.
Cook a whole lot and then you can freeze them to store. This is great for those busy mornings, because all you have to do is microwave them!

Ingredients: 2 chicken breasts

Chicken breasts
2 (about 600 g)
1 tablespoon
1 teaspoon
1/4 teaspoon
a small amount
Frying oil
as needed
2 Step simple batter Recipe ID: 1364962
Egg (medium)
Cake flour
8 tablespoons
5 tablespoons
as needed


1. Cut the chicken into your desired thickness. Mix it with the sake, sugar, and salt in that order. Then, season with pepper.
2. [Simple 2-Step batter] Beat the egg in a bowl and then add in the flour and water and mix until no longer lumpy.
3. *Depending on the size of the egg, you may need to add a little water or add a little flour to adjust the thickness of the batter.
4. Coat the chicken with the batter and then the panko, then deep fry it.
5. Once they have cooled, put them in a freezer bag and store them.
6. When you're going to use it in a bento, heat them up in the microwave, slice them diagonally, and then coat with some tonkatsu sauce, etc.
7. Freezer-storeable recipes: [Chicken tsukune] Recipe ID: 2058060 [Chicken breast tasuta-age] Recipe ID: 1983136
8. [Youlinji Chinese chicken breasts] Recipe ID: 1983140 [Juicy fried chicken] Recipe ID: 1956371
9. [Sesame pork tonkatsu] Recipe ID: 1964011 [Minced cabbage and chicken cutlets] Recipe ID: 2084495

Story Behind this Recipe

I decided to try changing how I cut the chicken that I cook for dinner, so that they will still be delicious even when chilled.