Chicken Katsu
Ingredients
| 4 whole | skinless boneless chicken breasts |
| 1 ounces | salt and pepper |
| 2 tablespoons | all purpose flour |
| 1 whole | egg beaten |
| 1 cups | panko bread crumbs |
| 1 cups | oil for frying |
Directions
1. Gather all ingredients.
2. Season chicken breasts on both sides with salt and pepper.
3. Place flour, beaten egg, and panko crumbs into separate shallow dishes.
4. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
5. Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.
6. Make the sauce, ketchup, soy sauce and worchestershire sauce
2. Season chicken breasts on both sides with salt and pepper.
3. Place flour, beaten egg, and panko crumbs into separate shallow dishes.
4. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
5. Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.
6. Make the sauce, ketchup, soy sauce and worchestershire sauce