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Honey Vingear Miso Chicken Cutlets

Honey Vingear Miso Chicken Cutlets

Prepare the chicken breasts for a great side dish! They're cooked and flavored, so you just need to coat and fry them for aromatic and soft cutlets.

Ingredients: 2 servings

Honey Vinegar Miso Chicken Breasts Recipe ID: 2248990
1 1/2 (about 300 g)
Flour
as needed
Panko
2 cups
Frying oil
as needed
Shredded cabbage
100 g
Parsley
if you have some
Minced sesame or ra-yu
as desired
[A]
Beaten egg
2
Flour
4 tablespoons

Steps

1. Cut the Honey Vinegar Miso Chicken Breasts into 3 cm cubes and get rid of the miso (save it for the sauce). Mix together the [A] ingredients.
2. Apply flour, the [A] ingredients, and the panko in that order for the breading.
3. Add 2 cm of oil to a frying pan and heat to 170 ℃. Add Step 2, and fry on high-medium heat for 3-4 minutes.
4. Add some shredded cabbage and parsley to a plate and top with Step 3. Top with the leftover miso from Step 1, and chopped sesame or ra-yu if desired.

Story Behind this Recipe

This is a remake of a recipe from "Quick Summer Dishes". If you make the Honey Vinegar Miso Chicken Breasts - Recipe ID: 2248990, then you can use it for dinner or bento lunch boxes for the next day. They're very convenient!