酥脆鸡肉卡津配美味酱汁
(Crispy Chicken Katsu with Savory Sauce)
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份量
每份大小
准备时间
烹饪时间
总时间
食材
营养
- 份量: 4
- 每份大小: 1 piece (150g)
- Calories: 400 kcal
- Carbohydrates: 30 g
- Protein: 30 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 600 mg
- Cholesterol: 80 mg
- Calcium: 100 mg
- Iron: 1.5 mg
制作步骤
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1 - Prepare Chicken:
Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin.
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2 - Coat Chicken:
Dredge each chicken breast in flour, dip in beaten egg, and then coat with panko breadcrumbs.
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3 - Heat Oil:
In a large pan, heat vegetable oil over medium-high heat until shimmering.
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4 - Fry Chicken:
Carefully add the coated chicken to the hot oil and fry for 3-4 minutes on each side until golden brown and cooked through.
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5 - Drain and Serve:
Remove the chicken from the oil and drain on paper towels. Slice and serve with tonkatsu sauce, shredded cabbage, and lemon wedges.
Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin.
Dredge each chicken breast in flour, dip in beaten egg, and then coat with panko breadcrumbs.
In a large pan, heat vegetable oil over medium-high heat until shimmering.
Carefully add the coated chicken to the hot oil and fry for 3-4 minutes on each side until golden brown and cooked through.
Remove the chicken from the oil and drain on paper towels. Slice and serve with tonkatsu sauce, shredded cabbage, and lemon wedges.
关于 酥脆鸡肉卡津配美味酱汁 :的更多信息
美味香脆的炸鸡排搭配浓郁的酱汁，非常适合午餐或晚餐。
炸猪排：经典日式料理
Katsu 是“katsuretsu”的缩写，是一种流行的日本菜，以裹上面包屑并油炸的肉类为特色。最常见的是鸡肉炸猪排，但也可以用猪肉甚至豆腐制作素食版本。这道菜的特点是外皮酥脆，通过使用日式面包屑制成，口感轻盈酥脆。
历史和文化意义
炸猪排起源于西方美食，于明治时期（1868-1912 年）传入日本。它受到欧洲面包屑炸肉排的影响，并迅速适应当地口味，形成了这道独特的日本菜。酥脆的肉和美味的酱汁相结合，使炸猪排成为所有年龄段人群的最爱。它通常与切碎的卷心菜、米饭和浓郁的炸猪排酱一起食用，炸猪排酱是一种由水果和蔬菜制成的甜味和咸味调味品。
独特之处
日式面包屑的使用是炸猪排与其他油炸食品的区别所在。与传统面包屑不同，日式面包屑更轻、更蓬松，这使其具有独特的酥脆口感，让炸猪排如此美味。此外，炸猪排用途广泛；可以夹在三明治（炸猪排三明治）、盖饭（炸猪排丼）或搭配咖喱（炸猪排咖喱），适合搭配各种菜肴。
提示和说明
- 为了增加一层风味，将鸡肉在酱油和姜中腌制 30 分钟，然后再涂抹。
- 确保煎炸前油足够热，以达到完美的金黄色外皮。
- 剩菜可以存放在冰箱中，然后放入烤箱中加热以达到酥脆的效果。
在家制作这道美味佳肴，让您的家人品尝日本风味！
