Ramen-breaded Cutlets
Ramen-breaded Cutlets

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ramen-breaded cutlets. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

My first meal in Japan was at a tonkatsu pork restaurant, and I could see why it was highly rated. Tan Tan Ramen: Japanese noodle in Tan Tan soup with mince pork, boiled egg, wood ear and sprout in black bowl. Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.

Ramen-breaded Cutlets is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Ramen-breaded Cutlets is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have ramen-breaded cutlets using 4 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Ramen-breaded Cutlets:
  1. Take 1 packages Instant Ramen (w/ Salt-flavored seasoning)
  2. Prepare 5 Chicken tenders
  3. Get 1 Flour dissolved in water (for coating)
  4. Make ready 1 Vegetable oil for deep frying

Breaded chicken cutlets are fairly easy to make, they just take a few steps. Arrange breaded chicken cutlets in a single layer on a large plate, or separate layers with plastic wrap. Bread each cutlet as follows: dredge it on both sides in the flour to coat it thoroughly and shake off Breading the cutlets will be decidedly less messy if you use one hand to handle the cutlets when. Fried chicken cutlets are a surprisingly fast and easy weeknight dinner.

Steps to make Ramen-breaded Cutlets:
  1. Remove the sinews from the chicken tenders and put the chicken in a plastic bag.
  2. Add the soup powder from the salt-flavored ramen to the chicken and rub it in well.
  3. Seal the bag tightly and put it in the refrigerator for some time to absorb the flavor. This time I left it overnight.
  4. Prepare the ramen crumbs for coating while the chicken is in the fridge.
  5. Break up the ramen noodles lightly and put them in a plastic bag. Wrap a towel around a rolling pin and crush the noodles.
  6. When the noodles are somewhat crushed, roll the rolling pin over the bag as if rolling out cookie dough.
  7. It should look like this. All crushed up.
  8. Take out the chicken tenders. Mix the sesame seeds that come with the ramen noodles, and the flour dissolved in water, to make a batter. Dip the chicken in the batter and roll in the ramen noodle crumbs.
  9. Deep fry. If you fry them twice, they'll be nice and brown and crisp. The ones in back in the photo were fried twice, and the ones in front were fried once.
  10. Deep fry any leftover ramen crumbs. They'll taste like Baby Star Ramen. Season as you wish.
  11. Ready to serve.
  12. Crispy Crunchy Enjoy freshly fried, with beer.
  13. This is another variation using salt-flavored ramen. ID: 2231013 Omelette with Salt-Flavored Fried Noodles Using Instant Ramen.

The secret to the richest, deepest flavor: Add clarified butter to the skillet instead of frying oil (though frying oil works fine, too). For the breaded pork cutlet, put the flour, egg whites and breadcrumbs in separate bowls. Shred the meat from the reserved beef and oxtail. Recipe courtesy of Food Network Kitchen. Check out their menu for some delicious Japanese.

So that is going to wrap it up with this special food ramen-breaded cutlets recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!