Chicken Cutlet Loco Recipe
Rice topped with chicken cutlet, grilled onions, two eggs and brown gravy
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Ingredients
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Rice
Chicken Cutlet
Grilled Onions
Eggs
Brown Gravy
Method
Rice
- 1
Cook the Rice
In a medium pot, combine the jasmine rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Chicken Cutlet
- 2
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season with salt and black pepper.
- 3
Dredge and Fry the Chicken
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each chicken breast in flour, then in egg, and finally coat with breadcrumbs.
- 4
Fry the Chicken
In a large skillet, heat oil over medium-high heat. Fry the breaded chicken cutlets for 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Grilled Onions
- 5
Eggs
- 6
Brown Gravy
- 7
Make the Gravy
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the chicken broth and soy sauce. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with black pepper.
