- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 1,673.4
- Total Fat: 63.8 g
- Cholesterol: 363.7 mg
- Sodium: 6,412.5 mg
- Total Carbs: 144.3 g
- Dietary Fiber: 2.9 g
- Protein: 112.5 g
Chicken Cutlet CurrySubmitted by: JDBEHLER
IntroductionThis is a recipe that gets CLOSE to the Chicken Cutlet Curry that I had while I was stationed in Okinawa, Japan. This is a recipe that gets CLOSE to the Chicken Cutlet Curry that I had while I was stationed in Okinawa, Japan.
2 servings of white rice, cooked and kept warm
2 boneless chicken breasts
2/3 cup fine breadcrumbs
1 egg, beaten
1 block S&B Golden curry sauce mix
1 cup shredded cheddar cheese
2 1/2 cup water
2 pieces of bacon
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp cayenne pepper
1 tsp spicy curry powder
I am currently trying to get this to taste exactly how I remember it. It is a work in progress.
Add water, cayenne pepper, spicy curry powder and entire brick of curry sauce mix.
Let simmer on high to let the sauce thicken. Stir occasionally while chicken is being prepared.
Combine breadcrumbs, salt and pepper in a large zip-lock bag. Shake until all ingredients are mixed.
Pound chicken breast to about 1 inch thick.
Dip chicken breast into egg, then add chicken into breadcrumb mixture. Close bag and shake bag with chicken inside of it.
Fry chicken in a large skillet with the vegetable oil.
To arrange the dish, add a serving of the rice on a plate. Place chicken on top of rice. Add cheese (1/2 cup per serving). Finally, top with sauce and enjoy.
Serving Size: Makes 2 servings.