Chicken Katsu
4 portions
30mA Japanese classic that delivers restaurant quality with little effort.
What you will need
1 head Green Cabbage
1 lb boneless skinless Chicken Breast
1/2 cup AP Flour
Salt
Black Pepper
1/2 cup Panko
2 Eggs
1 lb Frozen Brown Rice, optional
1 Lemon
TONKATSU SAUCE
2 tsp Soy Sauce
1 tsp Sugar
1/4 cup Worcestershire Sauce
1/4 cup Ketchup
(Nutritional facts 367 calories, 20.45 g fat, 35.37 g carbohydrates, 11.44 g protein, 215 mg cholesterol, 590 mg sodium)How to cook
1
2
Gather your ingredients.
3
Slice the cabbage in half and remove the core. Slice the cabbage as thin as possible.
4
Slice the chicken breast in half like a hamburger bun so that you end up with 2 thinner cutlets for each breast.
5
Prepare your breading station. You'll need 3 shallow dishes. Place the flour in one of the dishes. Add a pinch of salt and a little bit of fresh cracked pepper. Mix it up.
6
Place the panko in the third dish.
7
Crack the eggs into another dish. Whip them up with a fork.
8
One at a time, place the cutlets in flour. Turn over several times, patting in flour to coat thoroughly.
9
Knock off a little of the flour, then move the chicken into the egg. Turn over several times to coat thoroughly in egg.
10
From the egg, move over to the panko. Press the cutlet into the panko to coat.
11
Heat about 3/4" of peanut oil in a heavy skillet over high heat.
12
The oil is hot enough when it sizzles rapidly when a fleck of panko hits it. Place 1 or 2 cutlets in the oil and cook until golden brown on one side. Carefully flip the cutlet and fry until golden brown on the opposite side.
13
If you're using the frozen brown rice, it's really easy to heat it up in a pan. Stir it into a little water over high heat and cook until the water is dried out.
14
In a small bowl, combine all of the sauce ingredients and mix well.
15
Slice cutlets and serve over rice and shredded cabbage with a wedge of lemon and a drizzle of tonkatsu sauce.
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