(Yield: 24 servings)
12 large eggs
4 cups Kikkoman Panko Japanese Style Bread Crumbs
2 cups sesame seed, toasted
24 chicken breast halves, skinned and boned
flour, as needed
clarified butter or vegetable oil, as needed
24 cups watercress
92 tomato wedges
48 cilantro sprigs
Oriental-style salad dressing
In bowl, whisk eggs until blended. In second bowl, mix panko and sesame seed. Dip 1 chicken breast in flour to coat; pat off excess. Dip into eggs, then into panko and sesame seed mixture, coating both sides evenly. Place on parchment-lined sheet pan. Repeat with remaining chicken. Refrigerate.
For each serving, to order: Heat butter or oil in non-stick pan. Sauté 1 chicken breast 8 to 10 minutes or until golden brown, turning once. Drain on paper towels. Mound 1 cup watercress on plate. Slice chicken on the diagonal; arrange on watercress. Garnish with 4 tomato wedges and 2 cilantro sprigs; drizzle with salad dressing.
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