Chicken Katsu Recipe

Chicken Katsu

This is a great way to get a taste of Japan with easily available British ingredients. Katsu just means cutlet, and chicken katsu is essentially deep-fried, breadcrumbed chicken. It's also an excellent introduction to Japanese food for any picky eaters. 

Ingredients

• Two chicken breasts
• 1 egg
• 1 cup of panko (or breadcrumbs can substitute)
• Oil of your choice
• salt 
• pepper
• flour

Cooking

1. Butterfly cut your chicken, then tenderise it. Beat the chicken until it is as flat as possible.
2. Crack your eggs and then mix them up in a bowl.
3. Sprinkle flour on both sides of each chicken breast, coat them in egg, then add panko (breadcrumbs). You can double coat your chicken if you love breadcrumbs.
4. Heat a deep pan full of oil to 190°C and fry your chicken for 3 minutes on each side. It should now look golden brown. 
5. Take out your Katsu and place them on a drying rack with some tinfoil beneath to catch the excess oil.
6. Serve with Japanese rice, salad, or whatever you feel!