About the Recipe
For anyone wanting. white meat version of tonkatsu, look no further. Chicken katsu is a less calorific, low fat option for anyone wanting to leave the table feeling a little more virtuous. What's more, chicken is easier to work with as the flesh doesn't tend to curl when cooked requiring a little less prep time.
Ingredients
1 large chicken breast
40 g plain flour
1 small egg, beaten
40g panko breadcrumbs
1/8 tsp salt
1/8 tsp pepper
veg oil for deep frying
Bulldog or brown “katsu” sauce and some salad vegetables of your choice for serving
Preparation
slice the chicken breast longways to create two “katsu”
season the katsu with the salt & pepper
coat each katsu in the plain flour
then coat the katsu in the beaten egg
coat the katsu in the breadcrumbs making sure they are well covered on both sides
fry in a shallow pan of hot oil for 2 mins on each side until the panko coat is golden brown
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