Chicken Katsu
, Serves 2
Butterflied chicken cutlets breaded in panko and deep-fried until golden, served with tonkatsu sauce.
| prepHeat frying oil in a heavy pot to 340°F / 170°C | |||||
| 1 boneless, skinless chicken breast | Butterfly, halve & pound to 1/4-1/2 in | Season both sides | Dredge in flour, egg, then panko | Fry 340°F / 170°C, 3 min per cutlet | Drain, slice 1 in / 2.5 cm, serve |
| 1/2 tsp Diamond Crystal kosher salt | |||||
| 1/8 tsp freshly ground black pepper | |||||
| 25 g all-purpose flour | |||||
| 1 large egg (50 g) | Whisk egg with oil | ||||
| 7 ml neutral oil (for the egg) | |||||
| 50 g panko | |||||
| 720 ml neutral oil (for deep-frying, 3.8 cm deep) | |||||
| tonkatsu sauce | |||||
| Japanese shredded cabbage salad (optional) | |||||
| Japanese sesame dressing (optional) | |||||
| tomato wedges (optional) | |||||
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