wasabi-crusted chicken breast serves 4
¼ cups panko (Japanese breadcrumbs) or fresh breadcrumbs made from crust-less French bread
4 teaspoons wasabi powder
½ teaspoon salt
¼ teaspoon pepper
2 eggs, beaten to blend
4 skinless boneless chicken breast halves, flattened to 1/3-inch thickness
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons chicken broth
3 green onions, thinly sliced
1.
Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish.
Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
2.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken
breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat
with remaining oil and chicken.
3.
Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.
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