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1
Slice into the thick part of each fillet and butterfly the meat so that you end up with an even larger piece of meat.
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2
Butterflying the meat makes it thinner, so it will cook faster.
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3
If you fry it for less time the meat will be more juicy.
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4
So that the meat doesn't shrink when it's fried, cut away all of the sinews.
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5
Season both sides of the meat with salt and pepper, rub it in well, and leave the meat to sit for 10 minutes.
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6
After the 10 minutes is up, pour 2 tablespoons of white wine over the meat and rub it in well, and leave the meat for another 15 minutes.
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7
Make sure that they return to room temperature completely.
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8
Coat the meat in flour and shake off any excess.
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9
Beat the eggs and milk together well and dredge the meat through it.
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10
Then apply a coating of panko.
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11
Pour some oil into a large frying pan and fry the chicken at 170C.
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12
Fry the front of the meat for 1.5 minutes and the back for 1 minute.
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13
Then turn up the temperature to 190C and fry both sides of the meat for 30 seconds each.
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14
Drain the katsu well and scoop out any floating pieces of panko out of the oil after each piece of katsu has been fried.
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15
Cut the freshly-fried katsu into large pieces and serve on plenty of cabbage and cherry tomatoes.
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16
Pour over the sauce and add a dollop of Japanese mustard to serve.
