Chicken Katsu
Bringing easy delicious food to your home, one recipe at a time! Thanks ATK! This is one of the easier fried chicken recipes - no double dipping.
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2 cups panko bread crumbs
2 large eggs Salt 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/4 inch thick ½ cup vegetable oil Katsu sauce: ¼ cup ketchup 2 tablespoons Worcestershire sauce 2 teaspoons soy sauce 1 teaspoon Dijon mustard |
Place panko in large zipper-lock bag and lightly crush with rolling pin. Transfer to shallow dish. Whisk eggs and 1 teaspoon salt in second shallow dish until well combined.
Working with 1 cutlet at a time, dredge cutlets in egg mixture, allowing excess to drip off, then coat all sides with panko, pressing gently so crumbs adhere. Transfer cutlets to rimmed baking sheet. Set wire rack in second rimmed baking sheet and line rack with paper towels. Heat 1/4 cup oil and small pinch panko in 12-inch skillet over medium-high heat. When panko has turned golden brown, place 4 cutlets in skillet. Cook, without moving cutlets, until bottoms are deep golden brown, 2 to 3 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 2 to 3 minutes. Transfer cutlets to prepared rack and season with salt to taste. Wipe skillet clean with paper towels. Repeat with remaining 1/4 cup oil and remaining 4 cutlets. Serve immediately. To make the sauce: Whisk all ingredients to combine. Serve with rice and steamed veggies. |