Lemon Chicken Katsu Bowls

• portions: 6
• temps total: 45 min

Ingrédients

6 tablespoons salted butter

3 cloves garlic, chopped

1-2 teaspoons cumin seeds, crushed

1 tablespoon lemon zest

1/3 cup lemon juice

1/2 cup dry white wine or sake (optional)

1 -2 cups broth (I like bone broth)

1 tablespoon tamari/soy sauce

salt and pepper

chili flakes

3-4 cups steamed rice

cucumber, green onions, basil, and cilantro, for serving

CHICKEN KATSU

6 chicken cutlets or tenders

1 cup Panko

3 tablespoons sesame seeds

2 tablespoons olive oil or butter

Instructions

1. In a skillet with sides, set over medium-high heat, add the butter, garlic, cumin, and lemon zest. Cook for 2 minutes, until fragrant and the garlic is golden. Add the lemon juice and wine (if using), cooking for 1 more minute. Pour in the broth, using more as desired. Add the tamari. Season with salt and pepper. Reduce the heat to low and simmer for 10 minutes.

2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere. Place the chicken on a plate.

3. Heat a few tablespoons of oil in a skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.

4. Serve the chicken over bowls of rice. Spoon over the lemon sauce. Top as desired with slices of cucumber, green onions, basil, and cilantro

Notes

https://www.halfbakedharvest.com/lemon-chicken-katsu-bowls/