Chicken Katsu - The World's Food
The World's Food
Yield: 2
Time: 30
Crispy Japanese chicken cutlets, an easy recipe that makes for a quick dinner anytime. Serve with tonkatsu sauce, rice, cabbage salad.
Ingredients
2 chicken breasts1/4 teaspoon salt per cutlet, or to taste
1 pinch ground black pepper per cutlet, or to taste
1/2 cup all-purpose flour
1 tablespoon oil
1 cup panko breadcrumbs
4 cups oil for frying, or as needed
Preparation
Step 1
Pre-head deep-fryer or 1 1/2-inch deep oil in a skillet to 340 F
Step 2
Pre-head deep-fryer or 1 1/2-inch deep oil in a skillet to 340 F
Step 2
Butterfly the chicken breasts, first by scoring vertically down the middle and then toward the sides with the knife parallel to the cutting board. Cut the chicken breast down the middle to yield two roughly equal-sized cutlets.
Step 3
Season both sides of each cutlet with salt and pepper
Step 4
Place flour in one small casserole dish, the oil and egg in a second casserole dish, and the panko breadcrumbs in a third casserole dish
Step 5
Whisk oil and egg thoroughly
Step 6
Take a cutlet and coat it with a thin layer of flour and shake off any excess
Step 7
Next, coat cutlet with the oil and egg mixture
Step 8
Lastly, coat cutlet with a thick layer of panko breadcrumbs. Press panko into the cutlet to ensure it adheres well.
Step 9
Deep-fry cutlets one at a time for 3 minutes at 340 F or until golden brown
Step 10
Remove cutlets from oil and cut into 1-inch pieces
Step 11
Serve with tonkatsu sauce, rice, Asian salad
Note: This is a slightly modified version of the original recipe found here.
