Chicken Katsu
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
Katsu
  • 6 oz chicken breast, thinly sliced lengthwise (1/2 inch thickness) and flattened (approximately 1 breast)
  • ½ cup flour
  • 1 egg, slightly beaten
  • 1 cup panko crumbs, divided
  • 1 tbsp butter
  • 1 tbsp peanut oil
  • salt and pepper
Sauce
  • 1 tbsp ketchup
  • 1 tbsp worchestershire sauce
  • 1½ tsp oyster sauce
  • ½ tsp sugar
Instructions
  1. Add the sauce ingredients to a small bowl and stir to combine. Set aside for later.
  2. Set up three shallow plates; one with the flour, one with the egg, and the last with half the crumbs.
  3. Pat the chicken dry on both sides with paper towels and sprinkle with salt and pepper.
  4. Dredge the chicken in the flour on both sides, then dredge in the egg, and finally in the panko crumbs. Be sure to press the panko crumbs firmly to ensure a uniform crust when cooked.
  5. Heat a medium skillet or saute pan over Medium/Medium-High heat.
  6. Add the butter and peanut oil, swirling to combine to keep the butter from browning/burning.
  7. When shimmering, add the breaded chicken cutlets and cook for approximately 2 - 3 minutes before turning. Check the breading before turning. It should be lightly browned and firm.
  8. Cook for another 2 - 3 minutes before removing to a wire rack.
  9. Plate with the sauce drizzled over top.
Notes
Traditionally, katsu is served sliced into thin strips for eating with chopsticks.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/05/10/chicken-katsu/