Chicken Katsu
~ 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
~ 1 cup oil for frying, or as needed
~ 2 tablespoons all-purpose flour
~ 1 egg, beaten
~ 1 cup panko bread crumbs
~ salt and pepper to taste
~ Season the chicken breasts on both sides with salt and pepper.
~ Place the flour, egg and panko crumbs into separate shallow dishes.
~ Coat the chicken breasts in flour, shaking off any excess. Dip them
into the egg, and then press into the panko crumbs until well coated
on both sides.
~ Heat 1/4 inch of oil in a large skillet over medium-high heat.
~ Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until
golden brown.
~ Place on paper towels to soak up excess oil.
~ Back ~
