Lemon Chicken Katsu Bowls.
Ingredients
- 6 tablespoons salted butter
- 3 cloves garlic, chopped
- 1-2 teaspoons cumin seeds, crushed
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- 1/2 cup dry white wine or sake
- 1 -2 cups broth
- 1 tablespoon tamari/soy sauce
- salt and pepper
- chili flakes
- 3-4 cups steamed rice
- cucumber, green onions, basil, and cilantro, for serving
- 6 chicken cutlets or tenders
- 1 cup Panko
- 3 tablespoons sesame seeds
- 2 tablespoons olive oil or butter
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. In a skillet with sides, set over medium-high heat, add the butter, garlic, cumin, and lemon zest. Cook for 2 minutes, until fragrant and the garlic is golden. Add the lemon juice and wine (if using), cooking for 1 more minute. Pour in the broth, using more as desired. Add the tamari. Season with salt and pepper. Reduce the heat to low and simmer for 10 minutes.
- 2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere. Place the chicken on a plate.
- 3. Heat a few tablespoons of oil in a skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.
- 4. Serve the chicken over bowls of rice. Spoon over the lemon sauce. Top as desired with slices of cucumber, green onions, basil, and cilantro. Enjoy!
Source
Original recipe: View Original
