Meijiken, Osaka

image via https://tabelog.com/osaka/A2701/A270201/27001834/dtlrvwlst/B208949884/
image via https://tabelog.com/osaka/A2701/A270201/27001834/dtlrvwlst/B208949884/

Meijiken is a Western Japanese restaurant located in Shinsaibashi. This restaurant serves omu rice (omelet rice), cutlets, curry rice, soups, and steak. There are English menus available but it does not consist all the dishes that are on the Japanese menu, and they do not accept credit card. When we were there, there was a waiter that could speak sufficient English.

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My sister ordered the omu rice with a chicken cutlet. She enjoyed it, she thought it was delicious. For me, it just tasted like tomato rice and egg. It was decent but nothing special about it. That is just my personal opinion. The chicken cutlet was nice and crusty on the outside, the inside was pretty flavorful.

 

 

 

I ordered the steak set which came with a soup (of your choice), salad, and bread/rice. I ordered the creamy corn soup which was light and creamy. The salad came with a thousand island dressing. The bread was lightly toasted, fresh, and warm with a hint of sweetness. I ordered my steak well done; it came with a brown sauce which I was not too fond of, it did not agree with my taste bud. The steak, however, went really well with the two paste that was served on the plate – mustard and pepper (I think).

 

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Nearing the end of our meal, my sister was craving for something more. So she ordered the beef stew. The stew was hearty and delicious! It was full of flavor. The potato, carrot and beef pieces were tender. It would go lovely with rice.

The total was around 5300 yen. I would say this is a restaurant worth exploring.

 

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Breadcrumb chicken cutlets

 

PictureThere is nothing like bread crumb chicken cutlets – delicious and simple to make.

I found this recipe on food network, and it is so good! The recipe asks to bake the chicken cutlets in the oven; I just kept mine on the skillet till it’s cooked – still amazing!
I also added an extra ingredient to the bread crumbs – grated Parmigiano, gives it a slightly cheesy flavor.

 

Ingredients

10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish
*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)

Directions

Preheat the oven to 350 degrees F.

To make breadcrumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.

With the flat side of a cook’s knife or the smooth side of a meat pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the breadcrumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.

Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.

Link:  http://www.foodnetwork.com/recipes/food-network-kitchens/breaded-chicken-cutlets-recipe.html?oc=linkback