Cooking Notes:
Slice chicken breasts in half and pound to 1/4" thickness. Dip in AP flour (heavily salted and peppered) and shake off excess. Dip in whisked egg. Dip in a mix of 80% panko and 20% Ever Crisp (or 100% panko if you don't have Ever Crisp). Sauté in vegetable or peanut oil on mediu high until golden brown on each side, finish in a 350 degree oven if needed.
Wild rice - prepare as directed. Sprinkle with Citrus Fleur de Sal when done.
Broccoli- toss with olive oil, salt, pepper, and lemon zest. Roast at 350 until browned and softened just a bit (but still has some bite to it). Note - you can do this at a higher temp - up to 500, but we knew we'd be finishing the chicken in the oven so did not want it that hot.
Asparagus - An alternative to broccoli. Toss with olive oil and kosher salt. Top with pancetta. Roast at 350 until browned and softened just a bit.
Sauce Cooking Notes:
The first is ponzu sauce with sliced Serrano peppers. We started with regular ponzu from the grocery store, added a bit more soy, some lemon zest, orange juice, and a bit of sesame oil. Would have added more mirin but we were out!
The second is tonkatsu sauce. See this page: https://copykat.com/chicken-katsu/...
Here also is a take on home-made sauce I made on June 28th:
1/4 cup catsup
almost as much soy sauce
about 1/2 as much Worcestershire sauce
a teaspoon or two of oyster sauce
a teaspoon of fish sauce
a teaspoon or two of mirin
a teaspoon of chile garlic paste
a teaspoon of Gochujang
and 1/4 teaspoon Shin-Sanmi - Sansho, a Japanese chile/citrus seasoning from Amazon.
Mix ingredients in a cup and let it meld for an hour or so before starting the chicken.