Oriental Grill
"KUNG FU" CUTLETS Serves 4
When you see the sweet potatoes called for in this recipe,
you might wonder, "Is there's a difference between sweet
potatoes and yams?" And if there is a difference, "Does it
matter?" According to sweet potato grower Tom Archibald
from California, there is and it does. "The sweet potato's
texture is close to an Irish potato's, while the yam's is
moister and less firm and doesn't hold up as well," he
says. "You can tell the difference between them because the
sweet potato is light-skinned, while the yam has a bronze-
colored or reddish skin."
4 boneless, skinless chicken breast halves or 1 package
thin sliced roaster breast
2 sweet potatoes, scrubbed but not peeled
8 scallions, trimmed
1 tablespoon soy sauce
1 teaspoon sesame or vegetable oil
1/2 teaspoon ground pepper
1/2 cup tonkatsu sauce (recipe follows, or use bottled
version)
Place chicken breasts between sheets of plastic wrap and
pound to 1/2 inch thickness. Skip previous step if using
thin sliced roaster breast. Cut sweet potatoes into 1/2-
inch slices. Place chicken and potatoes in a shallow bowl
with scallions, soy sauce, oil and pepper; toss well.
Grill cutlets and potato slices 6 to 8 inches above medium-
hot coals for 8 to 10 minutes per side or until cutlets are
cooked through and potato slices tender. Grill scallions
10 minutes, turning once. Serve grilled cutlets and