Chicken Katsu

Chicken Katsu

Ingredients:

• 4 boneless chicken breasts
• Salt and black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 2 cups panko breadcrumbs
• Vegetable oil, for frying
• Shredded cabbage, for serving
• Tonkatsu sauce, for serving

Instructions:

1. Start by preparing the chicken breasts. Lay them flat on a cutting board and using a meat mallet, pound them until they are about 1/2 inch thick. Season both sides with salt and black pepper.
2. Set up a breading station. In one shallow dish, add the flour. In another shallow dish, whisk together the eggs and water. In a third shallow dish, add the panko breadcrumbs.
3. Dredge each chicken breast in the flour, shaking off any excess. Dip the chicken in the egg mixture, letting any excess drip off, then coat in the panko breadcrumbs, pressing lightly to adhere.
4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 3-4 minutes per side, or until golden brown and crispy. Transfer to a wire rack to drain any excess oil.
5. To serve, slice the chicken breasts into strips and arrange them on a bed of shredded cabbage. Drizzle with tonkatsu sauce and enjoy!

Chicken Katsu is a popular Japanese dish known for its breaded and fried chicken cutlet. It originated in Japan, drawing inspiration from Western-style breaded and fried meats introduced during the Meiji era (late 19th to early 20th century). Over time, the Japanese adapted and refined this dish, resulting in the delicious and crispy Chicken Katsu we enjoy today, often served with tonkatsu sauce, rice, and shredded cabbage as a quintessential part of Japanese cuisine.