Chicken Tenderloin and Cheese Katsu
ID: 8313411f...
These exquisite cutlets feature chicken tenderloin rolled with shiso leaves and string cheese, coated in a crispy breadcrumb crust. The combination of molten cheese inside and the refreshing aroma of shiso is outstanding. They taste great even when cold, making them perfect for bento boxes.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut the string cheese into 4 pieces; butterfly the chicken tenderloins and pound them flat with a rolling pin. → Place a shiso leaf and cheese on each chicken tenderloin, fold in both ends, and roll up tightly. → Dust with all-purpose flour, dip into a batter made of egg, water, and flour, then coat with breadcrumbs. → Deep-fry in 170°C (338°F) oil for 2–3 minutes, rolling occasionally until golden brown. → Drain the oil, let them rest for 3 minutes to finish cooking through with residual heat, then cut diagonally and serve.
Cooking Steps
Brief Cooking Order
Cut the string cheese into 4 pieces; butterfly the chicken tenderloins and pound them flat with a rolling pin. → Place a shiso leaf and cheese on each chicken tenderloin, fold in both ends, and roll up tightly. → Dust with all-purpose flour, dip into a batter made of egg, water, and flour, then coat with breadcrumbs. → Deep-fry in 170°C (338°F) oil for 2–3 minutes, rolling occasionally until golden brown. → Drain the oil, let them rest for 3 minutes to finish cooking through with residual heat, then cut diagonally and serve.
Introduction
These exquisite cutlets feature chicken tenderloin rolled with shiso leaves and string cheese, coated in a crispy breadcrumb crust. The combination of molten cheese inside and the refreshing aroma of shiso is outstanding. They taste great even when cold, making them perfect for bento boxes.
Step 1
Cut the string cheese lengthwise into 4 equal pieces. Wash the shiso leaves, pat them completely dry with a paper towel, and trim off the stems.
Step 2
Butterfly the chicken tenderloins by slicing through the center from left to right. Cover with plastic wrap and pound with a rolling pin to flatten to an even thickness.
Step 3
Place the flattened chicken horizontally. Layer on a shiso leaf and one piece of cheese. Fold in both left and right edges, then roll tightly from the bottom upward.
Step 4
Lightly dust the entire surface of the rolled chicken tenderloins with all-purpose flour using a fine-mesh strainer.
Step 5
In a bowl, combine the egg, water, and flour (3 tablespoons). Whisk well until there are no lumps to create the batter.
Ingredients List
Important Notes
💡 Using 'string cheese' (sakel cheese) helps prevent the cheese from leaking out during frying because it is harder to melt.
⚠️ When rolling the chicken, make sure to fold both ends inward to ensure the cheese doesn't pop out.
⚠️ For the first minute of frying, do not touch the cutlets to allow the crust to set properly. Moving them too early can cause the breading to peel off.
💡 Frying for too long can cause the cheese to melt and burst out; the key is to fry for only 2–3 minutes and finish cooking the inside with residual heat.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...