Easy Milanese-Style Chicken Katsu Bowl

Name: Easy Milanese-Style Chicken Katsu Bowl
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1/2 chicken breast (about 4 oz/115g); 4 tablespoons oil (for frying); 1 egg, beaten (for breading); 2 tablespoons panko breadcrumbs (for breading); 7 oz cooked rice (about 200g); 1/2 onion; 1 teaspoon oil; 2 eggs, beaten; 1/3 teaspoon aonori (dried green seaweed flakes); 2 tablespoons sake; 2 tablespoons mirin; 2 tablespoons mentsuyu (double strength); 2 teaspoons soy sauce; 1 heaping tablespoon granulated sugar (or beet sugar)

BistroMiti @BistroMiti

This is a simple recipe for a chicken katsu bowl that uses an easy breading and shallow frying method, so you can make it anytime.

About this recipe:
● A katsu bowl recipe inspired by Milanese-style cutlets.
● Great for rice bowl lunches.
● For pork cutlet bowls, see Recipe ID: 20543955
● For half-size pork katsu bowls, see Recipe ID: 20193478

This is a simple recipe for a chicken katsu bowl that uses an easy breading and shallow frying method, so you can make it anytime.

BistroMiti @BistroMiti

This is a simple recipe for a chicken katsu bowl that uses an easy breading and shallow frying method, so you can make it anytime.

Saved

Ingredients

Serves 1 serving

1/2chicken breast (about 4 oz/115g)
4 tablespoonsoil (for frying)
1egg, beaten (for breading)
2 tablespoonspanko breadcrumbs (for breading)
7 ozcooked rice (about 200g)
1/2onion
1 teaspoonoil
2eggs, beaten
1/3 teaspoonaonori (dried green seaweed flakes)
Sauce
2 tablespoonssake
2 tablespoonsmirin
2 tablespoonsmentsuyu (double strength)
2 teaspoonssoy sauce
1heaping tablespoon granulated sugar (or beet sugar)

Saved

Steps

1

Thinly slice the onion. Cut the chicken breast in half horizontally to make it thinner, then pound it with a rolling pin or meat mallet to flatten. Dip the chicken in the beaten egg, then coat with panko breadcrumbs.
2

Heat a frying pan and add the oil. Add the chicken and fry for about 2 1/2 minutes on each side until golden. Slice the cooked katsu. Prepare the rice in a bowl.
3

Add all the sauce ingredients to the frying pan and bring to a boil. Add the sliced onion and simmer for about 3 minutes. Add the sliced katsu. Pour the beaten eggs over the top in two additions.
4

When the eggs are just set but still soft, place everything over the rice. Sprinkle with aonori and serve.