Friday, April 23, 2010

Katsu Chicken

A classic Japanese dish--I've been meaning to make it for date night since we got married, and just got around to it tonight. It's delicious and simple!

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper. Dip chicken into the flour, then egg, then panko crumbs. I poured the extra egg onto the panko coated chicken and then sprinkled more panko on it--a thicker layer of egg helps the grease from soaking in which = a healthier meal!

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.

Put the chicken on a paper towel to soak up anything leftover, then cut strips about 1/4 inch thick width-wise. Serve with Kikkoman Katsu Sauce drizzled over the top.

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