Chicken Katsu

1. 1

   Slice open thick portions of chicken and make as flat as possible so that it will cook quickly.

2. 2

   Salt moderately and let stand at least 1 hour in refrigerator.

3. 3

   Put flour, eggs and panko flakes in three bowls.

4. 4

   Dip chicken in flour, then eggs and finally panko flakes.

5. 5

   (Be generous with flakes for crispy outer coating.) Fry until well done and golden brown in about 1/4-inch of oil. Drain on paper towels.

6. 6

   Slice into bite size pieces and serve with bottled Tonkatsu sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.