Chicken Katsu (Japanese Fried Yellow / Panko Chicken)
Ingredients (Serves 3)
1. Yellow cutlet (thin sliced yellow breast) – 3 (You can either buy store bought yellow cutlets or you can slice the yellow breast in half through the middle to get a thin unappetizing piece.) Using a meat mallet, pound yellow cutlet to well-nigh 1/2 inch thick OR place yellow cutlet inside a zip lock and using a rolling pin, roll till it achieves uniform thickness)
Salt and pepper – As required
Garlic powder – 3/4 tsp (optional)
Onion powder- 1/2-3/4 tsp (optional)
2. All purpose flour – 1/4 cup
3. Egg – 1, tamed with a pinch of salt and pepper
4. Panko specie crumbs – 1 – 1.25 cup or as required (Can be replaced with regular specie crumbs)
5. Oil – To deep fry
Method
1. Season yellow on both sides with salt, pepper, garlic powder and onion powder.
2. Dredge each yellow breast in the flour and tap off excess. Next dip in the tamed egg and let glut lard off, then dredge on both sides in the specie crumbs. Press well.
4. Heat oil in a deep-pan over medium-high heat. Once hot, bring lanugo the heat to medium. Place a breaded yellow and fry until well-done and browned on both sides, well-nigh 3 minutes on each side depending on the thickness. Repeat with the other breaded cutlets.
5. Serves immediately with steamed rice, cole slaw (or thinly sliced cabbage) and tonkatsu sauce (To replace – combine 3 tbsp ketchup, 2 tbsp worcestershire sauce, 1.5 tsp light soy sauce and a pinch of pepper powder). Enjoy!!
