This was made as chicken breast schnitzel, but it's totally katsu. Could try it with pork instead.
Get: - 2 boneless skinless chicken breasts (1 per person)
- 1cup panko bread crumbs
- Mustard
- 1/2 cup flour
- 1 egg
Do: - Rinse and pat chicken dry
- Pound chicken for 1 minute / 0.25" thick using a mallet, can protect with plastic
- Season with salt and pepper (and maybe onion and garlic?)
- Whisk egg and a bit of mustard together in a bowl
- Place flour on a plate
- Place panko crumbs on another plate
- Heat 2tbsp canola oil in a large skillet over medium heat, wait to sizzle
- Dredge chicken in flour, shake off excess
- Dredge chicken in egg mixture, drip off excess
- Dredge chicken in panko, pressing to stick
- Fry breasts 4-5 minutes per side, careful not to get too hot
Results: - Tasted good! Chicken was surprisingly tender, so I guess pounding really works. Could pound more next time.
- Let's try pork and katsu sauce next time!
- Definitely fried, a heavy meal.
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