Well readers, it's that time again, Wictory Wednesday, when charter members of the VRWC rattle the collection jar and foolsblog sabotages your diet. In honor of Governor Ahnold, I give you an Austrian/Japanese fusion dish:
Girlie-Man Katsu
This recipe produces a light crispy fried chicken that's a little bit Schnitzel and a whole lot Katsu.
Ingredients:
4 skinless, boneless *chicken breast halves - pounded to 1/4 inch thickness between plastic wrap
Garlic salt and pepper to taste
1/2 Cup all-purpose flour
1 egg, beaten w/ 2 Tablespoons of milk
1 cup **Panko bread crumbs
1 cup oil for frying, or as needed
Lemon wedges
1 Tablespoon capers
Steamed rice or Freedom Fries
Note:If serving steamed rice or fries prepare in advance and keep warm. Prepare salad ingredients and set aside in fridge.
1. Season the pounded chicken breasts on both sides with garlic salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
2. Heat 1 inch of oil in a large skillet over medium-high heat (350 degrees). Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Remove from oil, drain briefly on a paper towel. Plate immediately and garnish with a few capers, lemon wedges, serve with a side of Japanese Cabbage salad and steamed rice or Fries.
Serves 2-4 depending on appetite.
*Foster Farms produces pre-packaged thin sliced, ready to use skinless, boneless chicken breasts, that need no pounding.
**Panko breadcrumbs add a unique texture characteristic of Katsu. You can find packages of Panko in the Asian section of most large supermarkets, or Asian grocery stores. If unavailable, substitute coarse dry breadcrumbs found in the bread aisle.
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Japanese Coleslaw w/ tomato
Shredded cabbage salad is a Japanese and Austrian staple, cabbage is very popular during the winter and each cuisine has it's own twist. Japanese cabbage salad is good any time of the year, top with a few juicy, ripe tomato wedges and it's pretty hard to beat.
2-4 Cups very finely shredded white cabbage ( Look for "Angelhair Coleslaw" if using pre-cut, packaged cabbage)
One large ripe tomato, peeled and cut into eights.
1 Green onion, slice diagonally very thin.
Japanese Cream dressing:
Place in a small bowl:
1/2 C mayonnaise,
2 Tablespoons rice vinegar,
1 Tablespoon Sesame Oil,
1/2 Teaspoon Dijon Mustard
1/2 Teaspoon Soy Sauce,
1/2 Teaspoon sugar.
Wisk until smooth and creamy.
To serve: place 1 cup of cabbage in a single serving salad bowl or in a mound on the side of the serving plate, top with tomato wedges, drizzle 2-3 Tablespoons of dressing over the cabbage & tomatoes and garnish with a few green onions and a twist of freshly ground black pepper.
You could substitute your favorite coleslaw dressing or even a creamy Thousand Island...whatever rocks your boat...we Neocons embrace all flavors of salad dressing.
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