White Sesame & Cheese Coated Chicken Breast Cutlets

Name: White Sesame & Cheese Coated Chicken Breast Cutlets
Yield: 3 servings
Cuisine: American
Ingredients: 1 Chicken breast meat; 1 pinch each Salt and pepper; 1 to dust the chicken Plain flour; 1 Beaten egg; 8 tbsp Panko; 2 tbsp White sesame seeds; 1 tbsp Grated cheese

cookpad.japan @cookpad_jp

This recipe turns dry chicken breast meat into tender and juicy dish!
I added white sesame and grated cheese to the coating, and it's popular amongst my family.

It costs only about 400 yen to make.
The key for making it crispy is to mix white sesame and grated cheese into the coating.
Use a plastic bag to coat the chicken to save with washing up. Recipe by Nanohana uchan

This recipe turns dry chicken breast meat into tender and juicy dish!
I added white sesame and grated cheese to the coating, and it's popular amongst my family.

cookpad.japan @cookpad_jp

This recipe turns dry chicken breast meat into tender and juicy dish!
I added white sesame and grated cheese to the coating, and it's popular amongst my family.

Saved

Ingredients

3 servings

1Chicken breast meat
1 pincheach Salt and pepper
1to dust the chicken Plain flour
1Beaten egg
8 tbspPanko
2 tbspWhite sesame seeds
1 tbspGrated cheese

Saved

Steps

1

Beat the eggs. Cut the chicken into 3 cm cubes. Slice in half if it's too thick. Sprinkle with salt and pepper well, then dredge with flour.
2

In a large plastic bag, place the panko, white sesame and grated cheese to make the coating mix. Shake well. Spread out the coating mix in a bag.
3

Dip the chicken into the beaten eggs and place on the coating mix. Shake the bag well so that the chicken pieces are coated evenly.
4

Flatten the meat by pounding it lightly. Heat about 6 tablespoons of oil in a skillet and pan-fry.
5

Cook until they're golden brown on both sides. Serve with homemade ketchup.