Southern-fried, Milanese-style, schnitzel, Kiev\u2014the dishes come from all corners of the world! True to form, this Japanese-style rendition is comforting and delicious. Here, chicken is pounded thin, coated in panko and cornstarch, then flash-fried until light and crunchy. On the side is a classic katsu dipping sauce, plus tender roasted green beans and ginger rice.
\nPrep: 5 Cook: 30<\/p>\n
Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n Peel and mince or grate ginger.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a small pot over medium-high heat. Add ginger,<\/strong> cook, stirring, until fragrant, 1- to 2-minutes.<\/p>\n Stir in rice<\/strong> and \u00be cup water.<\/strong> Bring to a boil, cover and reduce heat to low. Cook until rice<\/strong> is tender, for 15-18 minutes. Keep covered off heat until ready to serve.<\/p>\n Roast green beans: <\/strong><\/p>\n While rice<\/strong> cooks, toss green beans<\/strong> on a baking sheet with a drizzle of oil,<\/strong> season with salt<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack until browned and tender, 12-15 minutes.<\/p>\n Pound chicken: <\/strong><\/p>\n Meanwhile, pat chicken<\/strong> dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until \u00bd inch thick. Season all over with garlic powder, salt,<\/strong> and pepper<\/strong><\/p>\n Bread chicken: <\/strong><\/p>\n Pat the chicken dry with a paper towel. Season both sides of the chicken<\/strong> pieces with salt<\/strong> and pepper,<\/strong> and dust with a light, even coating of flour.<\/strong> In one shallow bowl, beat the egg.<\/strong> Put the panko breadcrumbs<\/strong> into another shallow bowl.<\/p>\n Dip the chicken<\/strong> into the egg<\/strong> to coat. Transfer to the panko<\/strong> and press it evenly into the chicken<\/strong> to get a good coating.<\/p>\n Cook chicken: <\/strong><\/p>\n Heat a 1\u20443-inch layer of oil<\/strong> in a large, preferably nonstick, pan over medium-high heat. Once oil<\/strong> is hot enough that a pinch of panko<\/strong> sizzles when added to the pan, add chicken.<\/strong> Cook until panko<\/strong> is golden-brown, and chicken<\/strong> is cooked through, 3- to 5 minutes per side.<\/p>\n Tip: <\/strong>Thinner pieces will cook faster.<\/p>\n Transfer to a paper-towel-lined plate.<\/p>\n Finish & serve: <\/strong><\/p>\n Place katsu sauce<\/strong> in a small microwave-safe bowl, microwave until warm, 20 seconds.<\/p>\n Fluff rice<\/strong> with a fork, stir in 1 TBS butter<\/strong> and season with salt<\/strong> and pepper.<\/strong><\/p>\n Divide rice, chicken,<\/strong> and green beans<\/strong> between plates. Drizzle chicken<\/strong> with katsu sauce<\/strong> to taste (or serve on the side for dipping). Sprinkle chicken<\/strong> and green beans<\/strong> with as many sesame seeds<\/strong> as you like and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Roasted Green Beans & Ginger Rice Yield: 2 Adapted from: Hello Fresh Southern-fried, Milanese-style, schnitzel, Kiev\u2014the dishes come from all corners of the world! True to form, this Japanese-style rendition is comforting and delicious. Here, chicken is pounded thin, coated in panko and cornstarch, then flash-fried until light and crunchy. On the side is a classic katsu dipping sauce, plus tender roasted green beans and ginger rice. Prep: 5 Cook: 30 1thumb ginger 6oz green beans 1tsp garlic powder…<\/p>\n
\nCook rice: <\/strong><\/p>\n