Tuesday, January 17, 2012

Chicken Katsu

Panko is a Japanese-style breadcrumb that is much larger and coarser than the typical breadcrumb. It is often used to fry foods and gives them a nice light, crispy coating.  I decided to make this and served it rice and veggies.  My kids LOVED this and it's so easy to make!  Although I don't often repeat recipes, this will definitely be a go-to recipe for a quick meal for them if needed. This is a quick and easy weeknight recipe and I recommend making the tonkatsu sauce to go with it (recipe below with asterik) to give it a more authentic taste.

Chicken Katsu
allrecipes.com -  by sakuraiiko

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

1.Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

2.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.

* Served with a "tonkatsu" sauce (courtesy of Diane S. from allrecipes) by mixing 1/2 cup Worcestershire sauce, 1/4 cup ketchup, and 2 Tablespoons of light soy sauce.  This made way too much sauce, so next time I would at least halve it.  It helped give the dish an authentic flavor.

Family Rating: 2 thumbs up.

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