Crispy Egg-Filled Chicken Cutlet — Crispy Egg-Wrapped Katsu Chicken - Brik Katsu
Japanese katsu-style breaded chicken cutlet wrapped in Tunisian brik phyllo around a soft egg yolk, pan-fried until the pastry shatters and the yolk just sets, finished with a harissa-ponzu glaze and shiso leaves.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Lay each chicken breast between two sheets of plastic wrap and pound with a heavy pan to even 1cm thickness. Season both sides with salt and pepper. Melt butter in a small saucepan over low heat 60 seconds. Slice scallions on the bias and tear shiso leaves. Whisk harissa, ponzu, honey, sesame oil, and 2 tbsp lemon juice in a small bowl to a smooth glaze.
Build 1
Spread flour on one plate. Beat the 2 breading eggs in a shallow bowl. Spread panko on a third plate. Press each chicken cutlet into flour, dip in egg, then coat in panko, pressing firmly so crumbs stick on both sides.
Sear
Heat 3 tbsp neutral oil in a large heavy skillet over medium-high 90 seconds until shimmering. Lay both chicken cutlets in the pan and shallow-fry 2 minutes per side until panko turns gold but the cutlets are still slightly underdone in the center. Lift to a rack to rest 3 minutes.
Build 2
For each brik, lay 1 sheet of phyllo on a clean surface and brush generously with melted butter. Stack a second sheet at a 90-degree angle and brush again. Repeat with 2 more sheets to create a thick layered square. Repeat for the second brik.
Build 3
Place one fried chicken cutlet in the center of the first phyllo square. Crack 1 egg directly on top of the chicken so the yolk sits in the center and the white spreads slightly. Fold the phyllo edges over the chicken like a parcel, sealing the seams by brushing with butter and pressing firmly. Repeat with the second brik and remaining egg.
Sear 2
Heat remaining 3 tbsp neutral oil in a large heavy skillet over medium heat 60 seconds. Lay both brik parcels seam-side down in the pan and cook 3 minutes until the bases turn deep gold. Carefully flip and cook 2 minutes more, until the second sides are equally crisp and the egg yolks have just set inside. Work in batches if needed to avoid crowding.
Plate
Lift each brik katsu to a plate. Drizzle harissa-ponzu glaze generously across the top so it pools around each parcel. Scatter shiso, scallion, and sesame seeds over the glaze. Cut in half at the table to release the soft yolk and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.