- Season chicken cutlets with salt and pepper.
- Add cooking oil to a large pan over medium heat and add cutlets to the pan. Cook on each side for 2-3 minutes or until almost cooked through.
- Reduce heat to low and add ½ cup Takumi to the pan with the chicken and toss cutlets in the sauce to coat and let simmer for a few more minutes until the chicken reaches an internal temperature of at least 165°F.
- Meanwhile, heat a saucepan over medium heat, then add the butter and stir until melted.
- Add in the minced garlic and let it cook until fragrant, about 2-3 minutes.
- Then add in the remaining ¼ cup Takumi, Parmesan and heavy cream.
- Stir until combined and a creamy sauce has formed.
- Add cooked udon noodles to the pot with the sauce and toss to combine.
- Serve chicken teriyaki over noodles, and garnish with green onions, if desired.
Recipe created in partnership with Kalena in the Kitchen at @kalenainthekitchen
