Chicken Cutlet

(dakkaseu 닭까스 Chicken Katsu – チキンカツ)

A Korean version of a Japanese dish,

Degree of Difficulty

Degree of Difficulty: Easy

Servings: 4

Ingredients

4

boneless skinless chicken thighs or 4 half breasts (approximately 3lb)

3

eggs

3/4

cup

corn or potato starch

1/4

teaspoon

salt

1/4

teaspoon

white pepper

4

cloves fresh garlic

1

cup

panko

oil for frying (about 1 cup)

Sauce

3 or 4

Korean (jadu 자두) or Japanese (Suomomo 李 or 酸桃, or すもも, or スモモ) plums, Seeded

1

tablespoon

honey, brown sugar, or sugar

1

tablespoon

soy sauce

1

teaspoon

rice or white vinegar

1

teaspoon

rice cooking wine or mirin

cornstarch (if needed)

Seasoned Cabbage

1/4


medium green cabbage

2

tablespoons

mirin or rice wine (substitute: dry sherry mixed with 1/4 teaspoon sugar)

1

teaspoon

white pepper

1

teaspoon

sugar

Procedure

Preparation

Sauce

Remove peel and seed from the plum, then either force the fruit through a strainer, or add fruit and liquids to a blender and blend until smooth.

Combine all ingredients (except cornstarch) in a sauce pan and gently heat to a simmer over low heat.

Cook for one minute at a slow simmer, adding cornstarch (mix with water to create a slurry) if needed to thicken the sauce.

Remove from heat and let cool.

Seasoned Cabbage

Shred the cabbage into fine, long shreds.

Place shredded cabbage into a mixing bowl.

Combine other ingredients in a small bowl and mix well.

Drizzle seasoned mix over the cabbage and toss.

Let stand in refrigerator until just before serving time.

Toss again before serving, transfer to a colander, and drain excess liquid.

Cutlets

Trim any excess fat from meat.

For very thick cuts slice the thigh or breast in half, stopping the cut about 1/4 inch before slicing completely through the meat, then open.

Using the back edge of a heavy knife, or a tenderizing hammer, pound the meat down to about 1/4 inch thickness.

Lightly salt and pepper each side of the cutlets.

Fine chop the garlic cloves (very fine), then place evenly on the top side of the meat. Use the back edge of the knife (or smooth side of hammer) and LIGHTLY pound garlic into the meat.

Let stand ten minutes.

Final

Place starch and panko into separate plates (large enough to hold one cutlet).

Beat eggs in a flat bowl (large enough to dip one cutlet).

Arrange containers: Starch – eggs – panko.

Heat a pan with 1/4 inch neutral flavored oil over high heat.

Dredge a cutlet through the starch, coating both sides, then dip in egg, and finally dredge through Panko – evenly coating both sides.

Place coated cutlet in hot pan and cook one to two minutes per side, until medium to dark golden brown.

Repeat with each cutlet.

Place an equal amount of seasoned cabbage on each of four plates.

Slice each cutlet into strips and place on top of the cabbage.

Serve with white or jasmine rice and dipping sauce.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (9.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

446.13

Calories From Fat (24%)

107.66

Calories From Protein (22%)

97.63

Calories From Carbohydrates (54%)

240.57

Calories From Alcohol (0%)

0.27

% Daily Value

Total Fat 12.35g

19%

Saturated Fat 3.28g

16%

Monounsaturated Fat 4.54g

Polyunsaturated Fat 2.83g

Cholesterol 210.71mg

70%

Sodium 709.67mg

30%

Potassium 543.97mg

16%

Total Carbohydrates 61.91g

21%

Fiber 3.73g

15%

Sugar 12.35g

Net Carbohydrates 58.18g

Protein 24.6g

49%

Vitamin A 530.46IU

11%

Vitamin C 29.66mg

49%

Calcium 119.1mg

12%

Iron 3.9mg

22%

Vitamin E 0.57mg

6%

Vitamin D 12.77IU

3%

Thiamin 0.38mg

25%

Riboflavin 0.46mg

27%

Niacin 6.01mg

30%

Vitamin B6 0.4mg

20%

Folate 86.83mcg

22%

Vitamin B12 0.75mcg

13%

Pantothenic Acid 1.53mg

15%

Vitamin K 6.93mcg

9%

Phosphorus 255.19mg

26%

Magnesium 45.69mg

11%

Zinc 2.5mg

17%

Copper 0.23mg

12%

Manganese 0.51mg

26%

Selenium 30.97mcg

44%

Alcohol 0.04g

Caffeine 0mg

Water 160.79g

0%

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