Home Cooking

I got an inspiration from the Italian restaurant we went on Friday - chicken cutlet with green salad along with lemon based dressing. Technically this is just chicken version of Ton-Katsu - typical Japanese dish, but no shredded cabbage with it.
Panko (Japanese bread crumb) started becoming popular in the U.S. since it is crunchier than typical American/Italian bread crumb. Of course we used Panko and shallow fried (vs. deep fried per Japanese method). It came out very crunchy (as expected) without any oiliness. Great Job!!!
Along with it, we cooked tomato based soup with mustard  green (like Karashi-Na in Japanese, I think). It added another dimension to the soup.
Good to eat in when the outside is in the 10s over night.