Cheese-Stuffed Chicken Katsu

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 6

    cups canola oil

  • 1 1/2

    tablespoons mayonnaise

  • 1/2

    tablespoon water

  • 1

    lemon, halved, plus 1/2 lemon cut into wedges

  • Salt

  • 4

    skinless chicken breasts (about 1 1/2 pounds)

  • 1/4

    pound semi-firm cow’s milk cheese, such as fontina, in 8 equal slices

  • 1/2

    cup all-purpose flour

  • 3

    eggs, beaten

  • 2

    cups panko

  • 1/2

    head green cabbage,

  • cored and sliced very thin

  • 1 1/4

    cups halved cherry tomatoes

Directions

Pour oil into a deep pan and set over medium heat. Secure a deep-fry thermometer to pan’s side and heat oil to 320-330 degrees. Meanwhile, make dressing: In a small bowl, whisk together mayonnaise, water and juice of ½ lemon. Season with salt. Use a mallet or rolling pin to pound chicken to a uniform 1 inch thick. With a knife, cut slots into sides of chicken breasts, and tuck 2 cheese pieces inside each breast. Set out flour, eggs and panko in separate shallow bowls. Season flour generously with salt. Working with one chicken breast at a time, dip into flour, shake off excess and dredge in eggs, then panko. Pack panko onto chicken, pressing firmly. In two batches to avoid overcrowding, fry chicken until exterior is golden brown, interior is just cooked through and cheese has melted, 5-6 minutes per side, maintaining an oil temperature of 320-330 degrees and cleaning oil as needed. Transfer chicken to a paper-towel-lined plate and season with salt. In a large bowl, toss cabbage with dressing. In another bowl, gently toss tomatoes with salt and a squeeze of lemon juice. Slice cutlets across the grain into ¼-inch strips. Serve with cabbage, tomatoes and lemon wedges.

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