Chicken Katsu

  • 4 chicken breast cutlets
  • 2 cups Panko breadcrumbs
  • 1/2 cup flour
  • Salt and pepper
  • 2 eggs, beaten
  • Katsu sauce (Asian market stores)
  1. Heat 1 inch of canola oil in a saute pan on medium high heat.
  2. Place the flour, beaten eggs and Panko breadcrumbs in 3 separate shallow plates or pie pans.
  3. Salt and pepper the chicken and then dredge first in flour, then beaten egg and finish dredging in the Panko breadcrumbs.
  4. Carefully lower the chicken into the oil and cook till golden brown on each side.
  5. Approximately, 4 minutes on each side.
  6. Remove from the hot oil and drain on paper towel lined plate.
  7. Cut the chicken cutlet into strips and place on a plate.
  8. Drizzle with Katsu sauce.
  9. Serve with macaroni salad or white rice.