Ah, Maruchan Ramen Noodles.
A familiar name to any college student. It meets the literal bare-minimum definition for human nutrition and sustenance, and even at inflation prices, it still comes in amazingly affordable.
And this week, we are taking these cheap ramen packets and turning them gourmet.
I know, I know; you were excited last week to finally be out with your grill. Trust me here, though, this is an amazing recipe that you can make as mild or “Send-me-to-the-ER” hot as you want (I prefer the latter).
Gourmet ramen was another pandemic discovery for our family. I used to keep ramen around just for a carbo-boost if I needed, as the taste packets weren’t quite my jam. However, now, we can create a bowlful of taste and spice without a ton of effort.
The recipe this week is another Halfbaked Harvest for the base, but I will be adding a recipe for katsu chicken breast that requires only an egg, Panko, and flour before frying in a skillet with oil.
And just look at this picture at the bottom. Good grief; this was one of the prettiest plated dishes I’ve ever made.
While I admit it may feel a little hot for ramen as we currently reside on the surface of the sun, you can wow your friends with an incredible recipe that will showcase your amazing culinary prowess.
As always, thank you for reading, and I hope you enjoy.
Ramen recipe here.
Ingredients for four servings:
2 chicken breasts, fileted and flattened
All-purpose flour (enough to cover the chicken
2 eggs, beaten
Panko bread crumbs
Salt and pepper
Canola or vegetable oil
- Heat oil in skillet or wok over medium heat. Pour enough to where there is about a half inch of standing oil at the bottom.
- Separate three bowls: one for flour, one for the beaten egg, and one for Panko.
- Salt and pepper chicken breasts.
- Dip chicken breast in flour first to completely coat.
- Dip floured chicken into egg mixture and completely coat.
- Dip chicken in bowl with Panko, and completely coat (Seeing a pattern here?).
- Fry chicken breast (2 at a time) in your pan, 3-5 minutes on each side. Golden brown is the goal.
- Cut chicken into strips.
- Top the ramen with the chicken.
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