Taylor Nordgren

Katsu Chicken

Brocoli Fried Rice

Breadsticks

Ice Cream

Katsu Chicken

3 boneless, skinless, chicken breasts

1 tsp creole seasoning

1 T garlic powder

1 T onion powder

2 tsp black pepper

2 tsp paprika

1 tsp allspice

3 eggs

8 oz breadcrumbs

Olive oil

Rinse, pat dry, and cut chicken breasts in half. Flatten chicken with mallet to about ½”. Mix seasoning and set aside.

In 3 separate bowls put the flours, eggs, and crumbs. Season each with 1 tsp of seasoning blend and set aside. Use remaining seasoning blend and season both sides of chicken breasts.

Lightly dredge chicken in flour one piece at a time, then in eggs, and crumbs. Press the crumbs onto the chicken.

In a skillet over medium heat, add a few T of oil and sauté each piece of chicken for 3 minutes, adding oil as needed.

Broccoli Fried Rice

1 cup rice

2 bunches of broccoli, chopped into 1/4 inch pieces

1 medium onion, diced

1 tablespoon + 2 teaspoons olive oil

2 tablespoons fresh ginger, peeled and minced

3 cloves of crushed garlic

3 tablespoons soy sauce

1 teaspoon vinegar

1 lime

In a medium, heavy bottomed pot combine rice with 2 cups of water, 2 teaspoons of toasted sesame oil and a heart pinch of sea salt.  Bring to a boil, then reduce heat to low and simmer covered for 13- 17 minutes, or until rice is cooked.

In a large wok heat 1 tablespoon of oil over medium/high heat.  Add onion and cook until nearly translucent, stirring to prevent burning.

Add rice, garlic, ginger, broccoli, soy sauce and vinegar.  Combine and cook until broccoli is tender but still firm and bright green.

Squeeze lime juice over top.