Chicken Katsu

Ingredients

• Chicken: 2 Chicken breasts (sliced and flattened into 4 cutlets)

• Coating: 2 cups Panko breadcrumbs, 1 cup plain flour, 2-3 eggs (beaten)

• Seasoning: Salt and pepper to taste

• Cooking: Neutral oil for shallow or deep frying

• Serving: Shredded cabbage, steamed white rice, and Katsu sauce

Instructions

1. Prepare the Chicken:

   • Slice the chicken breasts in half horizontally to create 4 thinner cutlets. Lightly pound them to an even thickness so they cook uniformly.

   • Season both sides of the chicken cutlets generously with salt and pepper.

2. Set up the Breading Station:

   • Prepare three separate shallow bowls: one with plain flour, one with the beaten eggs, and one with the Panko breadcrumbs.

3. Coat the Cutlets:

   • Dredge each chicken cutlets in the flour, shaking off any excess.

   • Dip it completely into the beaten egg mixture.

   • Press the chicken firmly into the Panko breadcrumbs, ensuring it is fully and evenly coated for maximum crispiness.

4. Fry until Golden:

   • Heat neutral oil in a large pan over medium-high heat.

   • Fry the chicken cutlets for about 4 to 5 minutes on each side, or until the coating turns a beautiful golden brown and the chicken is fully cooked through.

   • Drain on paper towels or a wire rack.

Slice the crispy chicken into thick strips and serve hot alongside a mountain of finely shredded cabbage, warm rice, and a generous drizzle of savory Katsu sauce!