Jul 14 2026
Restaurants›Kawamoto Store›Chicken Cutlet Loco Recipe

Chicken Cutlet Loco Recipe

Inspired by Kawamoto Store
Time1h
Serves2

Rice topped with chicken cutlet, grilled onions, two eggs and brown gravy

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Ingredients

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For the Chicken Cutlet

For the Grilled Onions

For the Brown Gravy

For the Rice

For the Eggs

Method

For the Chicken Cutlet

  1. 1

    Prepare the Chicken

    Flatten the chicken breasts to an even thickness using a meat mallet.

  2. 2

    Breading the Chicken

    Set up a breading station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and the last with bread crumbs.

  3. 3

    Coat the Chicken

    Dip each chicken breast first in the flour, then in the eggs, and finally in the bread crumbs to coat thoroughly.

  4. 4

    Fry the Chicken

    Heat oil in a frying pan over medium heat. Fry the chicken cutlets for 5-7 minutes on each side until golden brown and cooked through.

For the Grilled Onions

  1. 5

    Slice the Onion

    Slice the yellow onion into thin rings.

  2. 6

    Grill the Onion

    Melt butter in a skillet over medium heat. Add the sliced onions and sprinkle with salt. Cook, stirring occasionally, until caramelized, about 10-15 minutes.

For the Brown Gravy

  1. 7

    Make the Gravy Roux

    In a saucepan, whisk together flour with a little beef broth over low heat to create a roux.

  2. 8

    Add Broth and Seasoning

    Slowly add the remaining beef broth while stirring continuously. Add soy sauce and black pepper. Cook until the gravy thickens, about 5-7 minutes.

For the Rice

  1. 9

    Rinse the Rice

    Rinse the white rice under cold water until the water runs clear.

  2. 10

    Cook the Rice

    Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.

For the Eggs

  1. 11

    Fry the Eggs

    In a non-stick frying pan, cook the eggs sunny-side up or to your preference. Season with salt and pepper.

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