Cassie’s Ruminations

Katsu Chicken

Tonight we tried Katsu Chicken again. This time I kept the pan over medium heat, and the chicken cooked perfectly. 🙂 I served this with some sautéed zucchini.

Katsu Chicken
Serves 4

1.5 lb thinly sliced boneless skinless chicken breast
1/3 cup all purpose flour
1/4 tsp salt
1/4 tsp black pepper
2 eggs, lightly beaten
1 cup panko bread crumbs
1/8 cup canola oil (enough to fill the skillet to about 1/8 inch deep)
Tonkatsu sauce

Pour the oil into a heavy skillet over medium heat and let it warm up all the way, about 3-4 minutes. When a panko crumb dropped in the oil sizzles vigorously, it’s ready. While the oil heats, lightly coat each chicken breast piece in flour seasoned with the salt and pepper. Shake off any excess, then coat in egg, then finally in the panko. Place the pieces in the skillet and fry until deep golden brown, about 3-4 minutes per side. Serve hot with tonkatsu sauce.