More Great Recipes: Eggs | Japanese | Poultry | Vegetable

Mimma's Chicken Cutlet Teriyaki


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Member since 2014

Serves 4-6 | Prep Time 5 minutes | Cook Time 20 minutes

Ingredients

Fried Chicken Cutlets (1 1/2 lbs.)
Egg (for dipping cutlets) whisk until beaten
Italian seasoned breadcrumbs (to coat the cutlets)
Fry in a seasoned cast iron skillet or non stick pan until browned on each side.

Or, a great way to bring new life to leftover chicken cutlets!

Teriyaki sauce marinade/sauce:
2 tsp. sesame oil
3 cloves of garlic minced
1/3 cup orange juice
2 tablespoons honey
2 chopped scallions
1/2 cup of teriyaki sauce
1 piece candied ginger finely chopped
One Tablespoon corn/vegetable oil (or you can use for quickly sautéing the ingredients in marinade


Mix all above ingredients together (except for garlic and scallions)


Place all fried (or left over) chicken cutlets into a nonstick pan


Place a drop of oil in the pan


Saute garlic and scallions until soft and lightly browned


Add the chicken cutlets


Pour sauce over the chicken cutlets


Heat through until sauce soaks a bit into the cutlets (you can add a 1/4 cup of water mixed with cornstarch to help the process along) and cook till bubbly


Pairs Well With


Notes

My mother in law actually created this recipe, and I've adapted it with additional ingredients

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