Local Style Chicken Milanese w/Teriyaki Recipe
A local twist on the classic chicken milanese... in this version, I use a chinese hot mustard-shoyu egg wash instead of the traditional dijon and top it with a teriyaki glaze.
- 2-4 boneless pieces of chicken either dark or white meat
- 3/4 cup flour
- 1 large egg white
- 1 tbsp chinese hot mustard
- 3 tbsp Aloha shoyu
- 1 lemon, 1/2 tsp zest and whole lemon juiced
- 2 garlic cloves, minced
- 2 cups panko
- oil, for frying
- 1/4 cup Aloha shoyu
- 1/4 cup brown sugar
- 1 clove garlic, finely minced
- 1 teaspoon cornstarch mixed with 1/4 cup water
Tenderize chicken by slightly pounding with a mallet or bottom of a heavy glass. Season chicken with salt and pepper.
Put flour in one bowl, in another bowl, whisk egg, mustard, shoyu, lemon juice, lemon zest, garlic. In last bowl, panko. Dip pieces of chicken in flour, then egg, then panko. Repeat for all pieces of chicken. Allow battered chicken to rest in refrigerator for at least an hour.
Heat oil in shallow pan and fry chicken until golden brown on each side (about 4 minutes per side). Drain on paper towel.
Add shoyu, sugar, splash of water, garlic to small pot. Bring to boil ensuring that all sugar has been dissolved. Slowly add cornstarch mixture stirring constantly until desired thickness has been achieved.
Plate a scoop of rice or pasta, piece of chicken milanese topped with teriyaki sauce.