Chicken Cutlet with Egg Sauce

One of my favorite cuisine to eat out is Japanese. Amazingly, besides sushi, miso soup and dishes inspired by miso paste (since I needed to use up the tub of miso paste in the fridge!), I haven’t venture into experimenting Japanese type dishes at home before this one.

So one day, while flipping new recipe books and craving Japanese……

“Dingggg” -light bulb moment occurred.

Oh ok, so I sort of tweaked the recipe a bit.. err.. make that alot since it looked nothing like a Katsu Don but certainly it is a slightly healthier/different/unique/fusion version of it.

Heehee. You get the message that even I was confused to what sort of concoction I made up in the kitchen.

I used the light pan-fried version of the breaded chicken cutlets instead of deep-frying it. It still tasted crispy but without the calories that goes with it. To make this an all-in-one dish, I sauteed some beans with sambal, which made this even less Japanese! LOL

So now you know, recipe books and restaurant dining inspire me. What about you? What inspired your home cooked dishes?

Chicken Cutlet with Egg Sauce
(serves 4)
5 medium size chicken cutlets skinless
2-3 cups of packaged bread crumbs (I used hot and spicy)
1 lightly beaten egg
1.5 cups of plain flour
olive oil

Egg sauce
3 eggs
2 tsp fish sauce
1tsp sugar
cracked pepper
1 shallot chopped finely
olive oil

saute vegetables

1) Use the back of your chopper/knif to tenderize the chicken cutlets. Lightly season with a little salt.

2) Heat olive oil in a non-stick pan. Dip chicken cutlets in flour, egg then breadcrumbs. When the pan becomes hot, place cutlets in pan. Cook for 5-8 minutes on each side till it becomes golden brown. Place the cutlets on a oven proof dish. I used the oven warmer to keep the cutlets warm as I fry up the remaining chicken. Slice chicken when done.

3) Dish rice up. Place some saute vegetables on it followed by sliced chicken cutlets.

3) Egg sauce- lightly beat eggs with fish sauce, sugar and cracked pepper. Heat oil and sauteed shallots till it turns soft. Add egg mixture in. Using a wooden spoon, keep stirring the egg inwards in circular motion, just like making scramble eggs. Switch off the heat when the egg looks slightly done and continue stirring. Spoon egg sauce onto the chicken cutlets.

19 thoughts on “Chicken Cutlet with Egg Sauce”

  1. I was wondering since you’re from Singapore…I have seen a couple of TV shows about Singapore and they make it seem like Singapore has all of the major Asian cuisines combined. Is this true? It has always intrigued me.


  2. The end result looks scrumptious! I love that you play in the kitchen and put your own mark on the dish.I think what inspires me is usually the mood I’m in, not a particular dish…only cravings for different ingredients.


  3. Talking to vegetables inspires me. 🙂 Believe it or not they usually answer! Or is it the voices in my head? haha.This looks delicious as always! 🙂


  4. joe and kenny- now that u put it that way… it sure looks like it!dee- just something different I guess. =) babe- my pleasure! =) Mrs__2be-I love this dish!! The egg sauce .. haha. abit of an experimentation. Tigerfish- that sounds soo good too! Sarah-that’s for another day for sure!Little corner- thanks babe!Katie-oh yes! We have foodcourts that serve cuisine frm different parts of the world! I wouldnt say all are authentic though. =) little inbox-cheers!! Soo glad u like it. noobcook-u said it right. hehehlore-I agree! Mood plays such a big part too. beachlover-sour cream? oh, that’s a thought. zen chef- voices in your head huh.. hahahaasig-thanks!mocha- hehe. just creative babe! the baked crusader-it’s an attempt! and thanks!


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