Coco Ichibanya–cocos–style Chicken Cutlet Curry

Ingredients

• 2 Pieces Of Bacon, Chopped Or 1T Bacon Grease
• 12oz Sliced Fresh Mushrooms(variety, If Possible)
• 2 1/2 Cups Water
• 1 Block S&B Golden® Curry Sauce Mix (Medium or Hot)
• 4 Servings Short Grain White Rice, Cooked And Kept Warm
• 4 Boneless, Skinless Chicken Breasts
• 2 Cups Fine Breadcrumbs(panko, If Possible)
• Salt, Pepper And Cayenne
• 2 Eggs, Beaten
• 2T Peanut Oil
• 2 Cups Shredded Monterey Or PepperJack Cheese
• *there Are 3 Heat Variations Of S&B...if You're Looking For A "level 1 Or 2", Please Try The MILD Version Of The Curry Block.

Preparation Instructions

In large stir fry pan or wok, cook bacon until just crispy (or just add the bacon grease).

Add mushrooms and saute about 5 minutes.

Add water and entire brick of curry sauce mix to mushrooms.

Let simmer on high to thicken, stirring occasionally while preparing chicken.

Pound chicken breasts out to about 1/2 inch thickness. Season with salt and pepper.

In pie plate, combine breadcrumbs with salt, pepper and other desired seasonings (ie garlic or onion powder, cayenne, parsley, etc).

Dredge chicken in egg then in breadcrumbs until evenly coated.

Cook chicken in large skillet with peanut or vegetable oil.

Cook about 5 minute each side, until chicken is cooked through.

To arrange dish, place serving of rice on plate, top with sliced chicken breast, then about 1/2 cup shredded cheese, then top with sauce.

**CoCo’s curry is a messy dish of yummy goodness according to those who’ve tasted the real thing. You can adjust the heat of this recipe by the use of cayenne or the pepperjack cheese, but I don’t suggest using any commercial curry powders…they will change the flavor, noticeably. **