Chicken Katsu
Recipe taken from Joshua Weissman
Ingredients:
Chicken breast
Salt
2 Eggs
1/4 cups All-purpose flour
Panko crumbs
Canola oil
Serve with Tonkatsu sauce (recommend Bulldog brand), rice and cabbage salad
Steps:
Wrap one chicken breast in glad wrap and pound with mallet until even all around. Repeat for every chicken breast.
Salt every chicken breast and place in fridge for a few hours
Create three stations: one pan with flour, one pan with egg (whisked), and one pan with panko crumbs
Cover one chicken breast with flour on both sides, then cover with egg on both sides, and then finally cover with panko crumbs on both sides and set aside. Repeat for every chicken breast and separate each chicken breast using parchment paper
Heat oil (at least 2-3 inches) in deep pan until hot and add one chicken breast at a time. Cook for 3-5 minutes on each side (or until cooked through)
Serve with Tonkatsu sauce (recommend Bulldog brand), rice and cabbage salad
