Chicken KatsuPosted: March 5, 2012
Sisters, this is one of the easiest recipes ever! It’s so delicious, and yet very simple to make at home. Although, since it is fried, you probably can’t make it too often. Even so, I remember every time our mom made it at home I was super excited (equivalent to: Grilled Cheese night, Spaghetti night, Omelette-Ketchup-Rice night!)
Recipe after the jumpIngredients:
- Chicken Breasts (2 or 3, preferably free range and with a name and a story!)
- 1 egg
- Panko bread crumbs
- Oil for frying (I used SmartBalance blend, but it can be/should be canola or vegetable. Do not use olive oil!)
- Katsu sauce!
- Tenderize (and dry out) chicken breasts until they are 1/4″ thick (roughly – to be honest, until you can’t flatten it much anymore).
- Beat 1 egg. Coat the breasts in flour, then egg, then panko. Try to coat as thickly as possible in the panko because you want it to be able to stick once it’s frying!
- Using a deep pan (beware of hot oil! be very careful!), fill the pan with enough oil to cover the chicken – roughly 1/2″ depending. Fry until golden brown – use tongs to flip sides.