Large Chicken Katsu

1. 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.

2. 2

   Butterflying the meat makes it thinner, so it will cook faster.

3. 3

   If you fry it for less time the meat will be more juicy.

4. 4

   So that the meat doesn't shrink when it's fried, cut away all of the sinews.

5. 5

   Season both sides of the meat with salt and pepper, rub it in well, and leave the meat to sit for 10 minutes.

6. 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.

7. 7

   Make sure that they return to room temperature completely.

8. 8

   Coat the meat in flour and shake off any excess.

9. 9

   Beat the eggs and milk together well and dredge the meat through it.

10. 10

    Then apply a coating of panko.

11. 11

    Pour some oil into a large frying pan and fry the chicken at 170C.

12. 12

    Fry the front of the meat for 1.5 minutes and the back for 1 minute.

13. 13

    Then turn up the temperature to 190C and fry both sides of the meat for 30 seconds each.

14. 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.

15. 15

    Cut the freshly-fried katsu into large pieces and serve on plenty of cabbage and cherry tomatoes.

16. 16

    Pour over the sauce and add a dollop of Japanese mustard to serve.

* Per serving · 4 servings · Values may vary.