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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
Saut 2 chicken breasts until golden and cooked through, about 3 minutes
per side. Transfer to platter. Repeat with remaining oil and chicken.
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.
Contributor: Bon Appetit December 2003 p 224
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