🍗✨ NEW SPECIAL ALERT ✨🍗 Meet our crispy, crave-worthy CHICKEN KATSU 🤤 Golden panko-crusted chicken over fluffy white rice, topped with pickled radish, carrots & cucumber, roasted corn, green onions, and a perfectly fried egg 🍳🔥 Finished with a drizzle of sweet teriyaki a kick of sriracha for that bold, savory bite you didn’t know you needed. Trust us… this one’s a must-try. Come grab it while it’s hot! 😍 📍 HopDevine 🕦 Tue–Sat 11:30–9 | Sun 11:30–8 #HopDevine #ChefSpecial #ChickenKatsu #P
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Tonights supper: today's fresh caught Kokannee, left over mashed potatoes, a partial bag of potato chips mixed with panko crumbs and a can of mushroom soup all layered in a yummy goodness. Fishing was slow today, but caught enough to make supper tonight. Grateful to God for this small catch, this meal, and the time spent with a friend out on hard water. 🥰 Cindy Mueller | Moose, Mushrooms and Mud
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recipe of the day 👇 Simmer Japanese Chicken Katsu Curry—crisp panko cutlets with a velvety curry ladled over rice. Ingredients: Cutlets: - 2 chicken breasts, pounded thin - Salt, pepper, flour, 2 beaten eggs, 1 1/2 cups panko - Neutral oil for frying Curry: - 2 tbsp butter - 1 onion sliced, 2 carrots chunks, 1 potato chunks - 2 tbsp flour - 1 tbsp curry powder 1 tsp garam masala - 3 cups chicken broth - 1 tbsp soy sauce, 1 tbsp honey Instructions: 1. Season chicken; dredge flour → egg → panko.
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