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Crispy Chicken Cutlet Rice Bowl

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A satisfying rice bowl featuring crispy golden chicken cutlets served over fluffy rice, paired with fresh veggies and a savory sauce. A perfect combination of crunch, flavor, and comfort.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying
  • 2 cups cooked white rice
  • 1/2 cup shredded cabbage or lettuce
  • 1/2 avocado, sliced (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon mayonnaise
  • 1 teaspoon sriracha (optional, for spicy mayo)
  • Green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Slice each chicken breast horizontally into two thinner cutlets. Pound lightly for even thickness.
  2. Season the chicken cutlets with salt, pepper, and garlic powder.
  3. Dredge each cutlet in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
  4. Heat oil in a large skillet over medium heat. Fry the cutlets until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels.
  5. Slice the crispy chicken cutlets into strips.
  6. In a small bowl, mix mayonnaise and sriracha to make spicy mayo (optional).
  7. To assemble the bowls, divide cooked rice into serving bowls. Top with shredded cabbage, avocado slices, and sliced chicken cutlets.
  8. Drizzle with soy sauce and spicy mayo. Garnish with green onions and sesame seeds.

Notes

  • Can be made with chicken thighs for a juicier option.
  • Use an air fryer for a healthier alternative to deep frying.
  • Customize toppings with pickled vegetables, cucumber, or a soft-boiled egg.

Nutrition

Find it online: https://tastyera.com/crispy-chicken-cutlet-rice-bowl/