Changes, hints and thoughts for the future:

- the original recipe called for sake (which I hate and never have), but I substituted in wine instead...probably a much different taste and next time I might use a rice vinegar instead to be a bit closer

- I didn't taste the wasabi in this recipe at all. I'm not sure though that it retains it's taste when it's cooked...so cooking it is a bit useless if you actually enjoy that noe-clearing, eye-watering hit when you eat it

 

 

Wasabi-Crusted Chicken

* Adapted From Epicurious.com

Ingredients:
1/2 cups panko (Japanese breadcrumbs)
2 1/2 teaspoons wasabi powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 whole egg and 1 egg white, beaten to blend
2 skinless boneless chicken breast halves, flattened to 1/3-inch thickness between plastic wrap
1 1/2 tablespoons olive oil
1/2 tablespoon sesame oil
1 tablespoon wine
1 tablespoon low-salt chicken broth
3 green onions, thinly sliced

Instructions:
1. Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
2. Heat oils in heavy large skillet over medium-high heat. Sauté chicken breasts until golden and cooked through, about 4 minutes per side. Transfer to platter.
3. Add wine and chicken broth to skillet; bring to boil, and deglaze pan. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve with tempura vegetables or Asian Salad.