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Exactly what the name says, a faux cutlet thing. I did these in the oven but they might well have been better pan fried. Sesame and ginger are the primary non chicken flavors. I planned to use Tahini in this but mine was too long on the shelf so I had to mortar my own.

Recipe #103601

Another one developed in Recipezaar Chat. These, for me, are a cook ahead and reheat in the microwave. Another cooking for 1 thing. They are dense but stay quite moist for the reheating. I had them as burgers (no cheese this time) But they would go well with a little gravy with smashed potatoes for a main dish.

Recipe #55467

This recipe comes from Diabetic Forecast. Serving size is 1 cup; Vegetable Exchanges 2; Fat Exchanges 1

Recipe #234403

Source: Everyday Italian

Recipe #318815

A superb cheesecake crust from Alton Brown.

Recipe #149352

A somewhat lighter version of many different chicken/tuna casserole dishes here.....Same great taste though!!!

Recipe #287354

I grabbed this recipe from a Uwajimaya mailer which was celebrating the Year of the Boar.

Recipe #210239

20 Reviews |  By chia

This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different

Recipe #61838

This recipe was made up as I went along and the measurements are not exact. I tend to add a bit of this and that with a recipe, and this one is true to form! Inspiration came with the warm weather hitting New England and a full propane tank for the grill.

Recipe #310089

These can be made and refrigerated up to 1 day ahead and then baked.

Recipe #206099

9 Reviews |  By Marie

If you have never tried Panko crumbs as a breading, you are in for a real treat. It produces a light, crispy crust and is so yummy! I found Panko in the Asian food aisle of my supermarket.

Recipe #87166

This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)

Recipe #257404

Cheddar cheese, bacon, and a panko coating make these a satisfying side dish. From Cooking Light.

Recipe #309676

This is basically fried chicken coated in panko (japanese breadcrumbs). It is usually served with Katsu Sauce and steamed rice.

Recipe #316572

Katsu are boneless strips of chicken,or pork that are breaded; fried and served with a dipping sauce. A staple at Hawaii restaurants, it has its roots in Japanese cuisine

Recipe #314587

From Sunset Magazine, November 2008

Recipe #355853

Recipe #50876

This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.

Recipe #377556

Adapted from a recipe by tangastar at

Recipe #328416

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