おろしチキンカツの作り方｜鶏むね肉でやわらかジューシー！パサつかないコツ＆節約できる簡単メインおかずレシピ【鶏肉レシピ・簡単おかず・節約レシピ・お弁当・揚げ物】【料理研究家ゆかり】

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat content while pork shoulder is often less expensive.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber, while regular breadcrumbs are a budget-friendly option.

daikon radish

🥗Healthier: turnip

💰Cheaper: regular radish

Turnip provides a similar texture, while regular radish is more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often priced similarly.

Open the chicken breasts like a bookcase, cut them in half and poke holes in them with a fork.

Put 100ml of water, sugar and salt in a plastic bag and mix. Add the chicken, close the bag and marinate in the refrigerator for 30 minutes.

Finely chop the green onion and grate the daikon radish.

Remove the marinated chicken from the refrigerator and let sit at room temperature for 30 minutes.

Mix the egg, 1 tablespoon of water and cake flour.

Remove the chicken breasts, wipe off the moisture and coat with the egg mixture and breadcrumbs.

Fry in 170°C oil for approximately 5-6 minutes, then drain.

Add 200ml of water, soy sauce, mirin, dashi stock and half the grated daikon radish to a frying pan, bring to a boil and turn off the heat.

Cut the chicken cutlet, pour the sauce over it and sprinkle with the reserved grated daikon radish and green onion to finish.

Cooking Techniques

Spice Level:

Dietary

Allergens