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1 (6-ounce) boneless, skinless chicken breast, trimmed, halved horizontally, and pounded 1/4-inch thick, see cook’s notes 3 tablespoons canola oil 2 cups warm cooked rice ...

1 (6-ounce) boneless, skinless chicken breast, trimmed, halved horizontally, and pounded 1/4-inch thick, see cook’s notes 3 tablespoons canola oil 2 cups warm cooked rice ...

1 tablespoon ketchup. 1 tablespoon water. 1 1/2 teaspoons Worcestershire sauce. 1/2 teaspoon Dijon mustard. 3/4 cup panko breadcrumbs, lightly crushed, see cook’s notes ...

1 (6-ounce) boneless, skinless chicken breast, trimmed, halved horizontally, and pounded 1/4-inch thick, see cook’s notes 3 tablespoons canola oil 2 cups warm cooked rice ...

The boneless chicken breasts are pounded thin before they are coated, and then are fried to golden brown in a judicious amount of oil. When plated atop cooked rice alongside a cabbage slaw, the ...

1 tablespoon ketchup. 1 tablespoon water. 1 1/2 teaspoons Worcestershire sauce. 1/2 teaspoon Dijon mustard. 3/4 cup panko breadcrumbs, lightly crushed, see cook’s notes ...