Chicken Cutlet Curry Platter Recipe
Lightly breaded chicken cutlet served with Japanese curry, rice, and salad with ginger dressing
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Ingredients
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Chicken Cutlets
Japanese Curry
Rice
Salad with Ginger Dressing
Method
Chicken Cutlets
- 1
Prepare Chicken
Season the chicken breasts with salt and black pepper. Flatten them slightly using a meat mallet or rolling pin.
- 2
Bread the Chicken
Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick.
- 3
Fry the Chicken
Heat vegetable oil in a frying pan over medium heat. Once hot, add the breaded chicken cutlets and fry for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
Japanese Curry
- 4
- 5
- 6
Add Curry Roux
Once the vegetables are tender, break the Japanese curry roux into pieces and stir into the pot. Cook for an additional 5 minutes until the curry thickens.
Rice
- 7
Cook the Rice
In a separate pot, combine 1 cup of white rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and water is absorbed.
Salad with Ginger Dressing
- 8
Prepare Salad
In a large bowl, combine mixed salad greens, thinly sliced cucumber, and shredded carrot.
- 9
Make Dressing
In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, and sesame oil. Pour the dressing over the salad and toss to combine.