Chicken Katsu


  • 4 skinless, boneless hen breast fifty percents – battered to 1/2 inch thickness
    salt and pepper to taste

  • 2 tablespoons versatile flour

  • 1 egg, beaten

  • 1 cup panko bread crumbs

  • 1 mug oil for frying, or as needed


Step 1 Season the chicken breasts on both sides with salt and pepper. Location the flour, egg and also panko crumbs into separate superficial recipes. Cover the poultry breasts in flour, getting rid of any type of unwanted. Dip them right into the egg, and afterwards press into the panko crumbs up until well coated on both sides.
Step 2 Warm 1/4 inch of oil in a big frying pan over medium-high warmth. Place hen in the hot oil, and chef 3 or 4 mins per side, or up until golden brown.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4

Enjoy !!!

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