Honey Vingear Miso Chicken Cutlets

Name: Honey Vingear Miso Chicken Cutlets
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 Honey Vinegar Miso Chicken Breasts; 1 Flour; 400 ml Panko; 1 Frying oil; 100 grams Shredded cabbage; 1 if you have some Parsley; 1 Minced sesame or ra-yu; 2 Beaten egg; 4 tbsp Flour

cookpad.japan @cookpad_jp

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

Since the Honey Vinegar Miso Chicken has already been cooked, you only need to fry it enough so that the coating browns. You can prepare this well even if you cut it into big chunks. Since the prepared meat is marinated, you can use the marinade as a sauce. Add shredded sesame, ra-yu, mustard, and pepper to add to the flavor! Recipe by Mizkan

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 1/2Honey Vinegar Miso Chicken Breasts
1Flour
400 mlPanko
1Frying oil
100 gramsShredded cabbage
1if you have some Parsley
1Minced sesame or ra-yu
[A]
2Beaten egg
4 tbspFlour

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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.