Chicken fillet mochi sandwich cutlet

 

Ingredients 

- 4-6 chicken breast fillets

- A pinch of salt and pepper

- 4-5 rice cakes (for shabu-shabu)

- 1/8 head of cabbage (shredded)

- 4-6 cherry tomatoes

- Oil for frying (as needed)

- Worcestershire sauce (as needed)

- Tonkatsu sauce (as needed)

- Mayonnaise (as needed)

<Batter>

- 1-1.5 tablespoons flour

- 1 egg

- 1/2-1 cup breadcrumbs

<Preparation>

- Remove the tendons from the chicken breast, cut it in half, open it, and pound it thinly (about double its size) between plastic wrap using a meat tenderizer.

- Beat the egg for the <Batter>.

- Preheat the frying oil to 170°C.

[Directions]

1. Lay the chicken tenderloins individually on a cutting board and sprinkle with salt, pepper, and flour for the "batter." Place 2-3 slices of shabu-shabu mochi (rice cakes) that have been quickly scalded on half of the chicken tenderloins. Place the remaining chicken tenderloins on top and press firmly to form a thin tonkatsu.

2. Dip (1) in the flour "batter," beaten egg, and breadcrumbs, in that order, and press firmly with your hands to coat.

3. Carefully place in 170°C deep-frying oil. When the bubbling turns into small bubbles and the tenderloins have turned a delicious golden brown, remove from the oil and drain.

4. Arrange the cabbage, cherry tomatoes, and cut cutlets into bite-sized pieces on a serving dish. Serve with your favorite sauce, such as Worcestershire sauce.