Friday, April 23, 2010

Katsu Chicken

A classic Japanese dish--I've been meaning to make it for date night since we got married, and just got around to it tonight. It's delicious and simple!

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper. Dip chicken into the flour, then egg, then panko crumbs. I poured the extra egg onto the panko coated chicken and then sprinkled more panko on it--a thicker layer of egg helps the grease from soaking in which = a healthier meal!

Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Put the chicken on a paper towel to soak up anything leftover, then cut strips about 1/4 inch thick width-wise. Serve with Kikkoman Katsu Sauce drizzled over the top.

Monday, April 19, 2010

Cheddar Chicken

This recipe was in this month's Real Simple Magazine. I made it tonight for dinner and it was so yummy and very moist. I served with potatoes and asparagus. Tasty meal. Not so low in fat with the butter, but tasted very good.

Cheddar Chicken (Reader Recipe From Jane Walsh)

  • 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
  • 6 ounces sharp Cheddar, grated
  • 1 clove garlic, finely chopped
  • kosher salt and black pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • 4 tablespoons unsalted butter, melted
  • wild rice pilaf and steamed green beans (optional)


  1. Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
  2. Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
  3. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes. Serve with the pilaf and green beans, if using.