Awesome thanks Belle for trying my recipe. You can buy it from specialty Japanese grocery stores or. Except, in the case of katsu sauce, the brand is Bull-Dog. Heat oil in a skillet over medium heat. Coat it with flour and shake off the excess. Place 1/2 cup all-purpose flour on a plate. the only. Katsu is cutlets of meat that are coated in panko breadcrumbs and fried until crispy. It will still be delicious! Lift and allow excess egg to drain off, then transfer to bread crumb mixture. Thank you for taking the time to drop by and let me know. Remove the chicken from the marinade and set the marinade aside. Normally do the flour, egg, panko trio. Once you start to cook with it, it's easy to find ways to swap it for eggs, meat, and dairy in tons of your favorite meals . Omurice Say hello: [email protected]. Chicken Katsu. Recipe from Good Food magazine, April 2012, Subscribe in time to Cook the Cover of the August issue + FREE spice blend, Try 5 issues for 5 and get a FREE BBQ spice blend with your August issue. katsu curry. Meat pounder, Large cast iron or stainless steel skillet, instant-read thermometer. Cucumber salad (known as sunomono) is an easy dish to make and enjoy throughout the week. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Thanks for stopping by The Big Mans World. Transfer to the wire rack and repeat with the remaining chicken. Mix a tablespoon of flour into the egg to create a thicker egg mixture which allows for a thicker, crispier breadcrumb coating. Amazing simply homemade and as great as take out. Add the garlic and ginger and continue frying for another minute or so. Meanwhile, fit a wire rack over a baking sheet. It's also thicker. It only takes 20 minutes to cook! Chicken katsu is made with easy-to-find ingredients you may already have on hand, making it a great go-to dish that doesnt require a trip to the store. Home | Appetizers and Sides | Condiment and Sauce Recipes | Katsu Sauce. Once split, they can be pounded just like pork or chicken thighs. Repeat with any remaining cutlets. courtesy just one cookbook 2 boneless skinless breasts or 4 large thighs. Gently lower the chicken cutlet into the fryer and deep fry it for about 4 minutes. I think the chicken may come out a bit rubbery when you reheat it. Transfer chicken to a cutting board and cut into strips. (You can see how to make this sauce below.) Good. Yes, but if your goal is to make it contain less fat, it won't make much of a difference because the panko needs to be doused in a fair amount of oil to brown and crisp properly. If you want to be a true perfectionist about it, you can try to stick a thermometer into the meat to gauge its doneness. We respect your privacy. Combine flour, cayenne, garlic powder, and remaining 1 tsp. make sure all sides of the chicken are covered, then put into the pan. (See this guide for step-by-step directions.) It works well, but I wonder if the taste is going to be drastically different. Katsu sauce has a tangy, umami taste. Cut the tenders from 2 chicken breasts if still attached. The simplest phonetic translation of "cutlet" to Japanese vocalizations iskatsuretsu, which in turn is shortened tokatsu. Working with one piece of chicken at a time, dredge completely in the flour, then dip into the eggs, and finally thoroughly coat with the panko. These rice balls are a lunch box item in Japan. I would like to make this for company..is it possible to cook in the oil ahead of time and then pop in the oven before serving? I typically stick with pork or chicken, or firm tofu or tempeh if I'm in the mood for a non-meaty version. Drain excess grease by placing it on a clean. Katsu sauce can be purchased at Japanese or Asian stores, but you can also make homemade tonkatsu or katsu sauce. Beat 3 large eggs in a second shallow bowl with the fork until evenly combined. I'll show you how. Allow to simmer for a few minutes, add the honey and then blend. All rights reserved. Using your other hand (the "wet" hand), turn it to coat in the egg, lift, let the excess drain off, and transfer to the bread crumbs. Chicken Katsu (Fried Chicken Cutlet) Recipe. Fry the chicken. Yes, you CAN make it at home! I do season the chicken with seasoning over just salt/pepper. Katsu is served with Tonkatsu sauce or katsu sauce, which pairs perfectly well with the fried meat. Soft, pillowy Japanese milk bread takes all day to make, but it's well worth the effort. Prepare the sauce at least 30 minutes prior to using it. Where relevant, we recommend using your own nutrition calculations. Be careful not to miss any spots here, or you will end up with bald spots when you fry your katsu. Once the chicken is cut, dip the slices in flour, then beaten eggs, and finally the panko breadcrumbs. A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. 1 brown onion, chopped 1 carrot, chopped 1 tbsp sunflower oil 2 garlic cloves, crushed 2 tsp grated fresh ginger 1 tbsp medium curry powder 1 tbsp plain flour 500ml/18fl oz chicken stock 1-2 tbsp. serve hot + enjoy. Turn over when perfectly golden, about 4-5 minutes. In our tonkatsu recipe, the pork pairs nicely with a drizzle of tangy sauce. Place 2 cups panko in a pie plate, add 1/2 teaspoon of the kosher salt, and stir with a fork to combine. Happy cooking! If you find them, pull them off first and set them aside. But if you're in a rush, I'd strongly suggest using chicken thighs or fattier pork cutlets, both of which are less prone to drying out than chicken breast. Make the sauce while the oil is heating. Japanese Pancakes Then, coat in panko. Left over cutlets are great for chicken burgers. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). The white-capped bottle has been a fixture in my fridge from the time of my very earliest memories, and its flavor is intimately linked to katsu in my mind. Beat the eggs in that mixture until smooth. Elena Ivanova/Getty Images It's important to use panko here for maximum crispiness. Katsu is a type of Japanese comfort food thats usually made with chicken or pork (tonkatsu). Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2. Thank you for yet another recipe to try. There are two components to this chicken katsu recipe, the katsu chicken and katsu sauce. When using pork, you want cutlets that are nice and fatty so that they stay juicy while cooking. Preheat 1 inches of oil to 340 degrees F or 170 C. Line a wire rack with 2-3 sheets of paper towels. In another medium bowl, place eggs, beat. With your first hand, scoop bread crumbs on top of thigh or cutlet, then gently press, turning to ensure a good layer of crumbs on both sides. You'd be surprised how easy it is to make tempura. Chicken Katsu is Japanese fried chicken cutlet with panko bread crumbs. In a bowl of all-purpose flour, mix in the garlic and onion powder. Add a teaspoon of salt and a 1/2 teaspoon of pepper to the flour in a shallow bowl and stir to combine. (To speed things up even more, use 2 skillets simultaneously.) Add a teaspoon of salt and a 1/2 teaspoon of pepper to the bowl of soy sauce and sherry you set aside. TMB Studio Chicken thighs or breasts are coated in a generous layer of flakey panko breadcrumbs and fried until tender and juicy on the inside! Heres what you need for the katsu chicken: Heres what you need for the chicken katsu sauce: Everyone loves fried chicken, and everyone will love this crunchy and delicious copycat chicken katsu recipe. Directions: Rinse chicken and pat dry with paper towel; pound chicken with meat tenderizer to flatten; set aside. I am going to use the traditional flour, egg, and panko tonight. Katsu is typically served with chopsticks, which means you'll need to cut it up in the kitchen before it hits the table. Perfect on their own, on sandwich or caesar salad! The chicken typically gets served with Tonkatsu Sauce. Ingredients Curry Sauce: 1 tablespoon oil 2 medium onions, chopped 3 medium potatoes, chopped 2 medium carrots, chopped 3 cups water, or as needed 1 (3.5 ounce) container curry sauce mix (such as S&B Golden Curry) 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1 tablespoon apricot jam 1 tablespoon soy sauce 1 teaspoon curry powder Pounding the meat evenly leads to even cooking. Use the comment form below to share your take; now with support for image uploads and comment voting! In another medium bowl, add cup flour, panko, salt, pepper, and . A medium-sized, heavy-bottomed saucepan should be filled with oil. If Using Thighs or Pork Cutlets: Place thighs or cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder or the bottom of a heavy 8-inch skillet. Both kids and adults will be begging you to add this to your weekly dinner rotation. Fry the chicken thigh in a shallow pan over medium heat until its golden brown and crispy. The most popular katsu is tonkatsu,or Japanese fried pork cutlet. The Japanese word katsu is a shortened form of the word katsuretsu, which means cutlet. 03 of 06. 12. What is Chicken Katsu? If youre not familiar with panko, rest assured that its not anything strange or complicated. Whether you crave a clear shoyu (soy sauce) or shio (salt) based broth, or a creamy miso (fermented soy bean) broth, homemade ramen will impress. Udon Noodles It works great as a simple lunch and can be easily cooked ahead and packed in a bento box. It comes out super crispy on the outside and perfectly juicy and tender on the inside. Its not difficult at all to make Japanese cuisine at home! I recreate your favorite restaurant recipes, so you can prepare these dishes at home. The key is to let them cook on the first side until the breading is set enough that you can flip without scraping it off. Cutlets are made using the classic breading technique of dredging in flour, dipping in egg, and coating with bread crumbs. Dip each chicken breast fillet in the flour, followed by the egg, then the panko bread crumbs. If you want to make something more flavorful, check out my Katsu Sando recipe, which includes a recipe for the sauce. Okonomiyaki We recommend our users to update the browser. Surely the egg is gonna stick to a bare chicken cutlet well enough to get a good coating of bread crumbs, isn't it? It is used with many types of fried chicken, like. 2 eggs, lightly beaten Your email address will not be published. Take a quick look: The chicken on the left was salted and rested for several hours before breading and frying, while the chicken on the right was salted, breaded, and fried immediately. Easy chicken katsu recipe, served with Tonkatsu sauce. Check the edges of the cutlet as it cooks to watch for burning. From maki rolls filled with vegetables to fish-topped nigiri, there are a variety of sushi types that can be made at home without special equipment. It's easy to doif you've never done it before, just follow this step-by-step guide or the video above. The taste is very unique, with tartness from the Worcestershire sauce, slightly salty and sweet at the same time. Think of it as Japanese-style fried chicken. Coat it with flour and shake off the excess. Enjoy a slice of milk bread on its own, use it for sandwich bread (perhaps paired with tonkatsu) or make it into a dessert-like bread pudding. Cutting the chicken this way is a lot easier than pounding out chicken and yields quite a number of pieces from just one pound. Glad I followed Bees direction of just egg, panko and 2nd egg, panko dip. Tsukemen Cut the chicken into strips, and serve immediately with steamed rice and katsu sauce. This prevents the chicken from leaking out all of its juices when you slice it. Gently pat the panko into the chicken to help it stick, and then flip the cutlet over and repeat until every surface is evenly coated. If this is done properly, your first hand should touch only dry ingredients, while your second hand should touch only wet, making the process less messy. Place back on the baking sheet in a single layer. Fluffy Japanese pancakes are part pancake, part souffle. When the oil has reached the desired temperature, lower the chicken into the oil. Place halved chicken breast between some plastic wrap and gently pound out the chicken until it is about inch thick. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Sprinkle the flour over every surface of the chicken and then pat the pieces of chicken together to distribute the flour evenly. Transfer to the cooling rack and let the chicken rest for a few minutes before slicing it. I serve this with rice and broccoli. Panko bread crumbs offer a craggy texture that increases surface area and crunch. For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes. Chicken should be 165F before consuming. Miso brown rice & chicken salad. If you are pinched for time, feel free to skip the marinade. With savory, sweet, and tangy notes, it tastes just as amazing as Japan's famous Bull-Dog Tonkatsu sauce. Megan Barrie for Taste of Home Flip and fry the other side until the chicken is fully cooked and the panko coating is golden brown, about 4 more minutes. You can eat it either with steamed rice, ramen or prepared chicken katsu don. Thats why every tutorial like this one features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Japan's skews rich and sweet, with a dark roux. Add the chicken and cook until golden brown and crisp, about 4 minutes. Use a. Thanks. courtesy just one cookbook Here's how to make crispy chicken katsu at home. Use immediately or keep at room temperature for 3-4 hours before using. Here are some for you, California Pizza Kitchen Italian Chopped Salad. Press gently on the crumbs to help them adhere to the chicken. Method for the bacon-onion ranch marmalade. I was wondering if i could use a air fryer to cook the Chicken Katsu? (Work in batches if necessary.) Unsubscribe at anytime. Mix the salt, white pepper, and onion powder together and sprinkle it evenly over every surface of the chicken. It's traditionally Japanese and is often served as an entree at restaurants. Transfer thigh or cutlet to a clean plate and repeat with remaining meat. No part of the content (digital photographs, recipes, articles, etc.) Mix the egg, cup flour and water in a small bowl. However, you can fill onigiri with pretty much anythingeven bits of last night's Japanese takeout. this wagamama legend is undoubtably the ultimate japanese comfort food, the sauce | serves two The main ingredients are Worcestershire sauce, soy sauce, sugar and other seasonings. Mochi ice cream is a popular Japanese dessert made with a sweet rice dough wrapped around ice cream. Flip cutlets and fry until other side is set, about 1 1/2 minutes longer. Ingredients For the sauce: 2-3 tablespoons vegetable oil 1 onion, finely chopped 1 garlic clove, crushed 2.3 piece of ginger, peeled and grated 1 teaspoon tumeric 2 tablespoons mild curry powder 1 tablespoon plain flour 300ml chicken or vegetable stock 100ml coconut milk 1 teaspoon light soy sauce 1 teaspoon sugar, to taste The dish: I really appreciate the helpful tip about pressing the panko crumbs to make sure the crumbs stick to the chicken. Sushi You can make a wonderful weeknight meal with this easy chicken dish. Repeat and fill the skillet. Breast meat should register 155 degrees F, while thigh meat should reach 165 degrees F. Your email address will not be published. This katsu sauce has a sweet and tangy flavor and needs just 4 ingredients to prepare. If marinating for longer than 15 minutes, place in the refrigerator. The US is known for its fried chicken recipes, but the rest of the world makes some incredible fried chicken, too. Salt the chicken liberally, cover it, and place it in the refrigerator for about 1 hour. Stir to combine. With chicken, either breasts or thighs will do just fine, though they need to be treated a little differently. Mix the salt, white pepper, and onion powder together in a small bowl and then sprinkle the seasoning mixture evenly over both sides of the chicken. Try adding ham, onion or peas to the rice, or pour on more ketchup for maximum flavor. You may find they still aren't an even thickness, in which case you can use something heavy such as a kitchen mallet, rolling pin, or the bottom of a pot to flatten the high spots, so the chicken is an even thickness throughout. Once hot, dredge the seasoned chicken in the flour mixture, then the egg mixture, then coat in panko mixture. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Rate This Recipe. Did you know katsu sauce works as a fabulous marinade? I know from extensive testing that both turkey and chicken can benefit from a wet or dry brine. Flour is like the primer of the breaded-and-fried-cutlet world. Rice, Grains, Flours & Starches Tofu, Bean Curd & Seitan Vegetables & Fungi Fresh Herbs & Aromatics Life & Travel This Japanese Chicken Katsu Curry Rice is our new favorite recipe of the moment! Cook: 1 min. Please read my privacy policy. Tempura Heat 3 cups vegetable oil in a large frying pan or cast iron skillet over medium-high heat until 350F, about 10 minutes. 1 tsp turmeric I am going to try and make it by the book tonight, BUT, I might end up adding in some garlic powered at some point. add the flour, cook for 1 minute with the spices. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. I never thought of adding onion powder. Dont forget to toss in some finely chopped cabbage. 40g mixed salad leaves, katsu curry is a japanese cuisine and is one of several western cuisines that have been adopted and altered to suit local tastes in japan. Breaded with panko, these Japanese-style cutlets are shatteringly crisp on the outside and juicy on the inside. taste of home No, not by any means. This makes them an even thickness, allowing you to cook them through quickly, which keeps them from getting dried out. Get fresh recipes, cooking tips, deal alerts, and more! Im honestly new to cooking and decided make this for my bf and I after work and I cant even begin to express how delicious this was. Keiko Iwabuchi/Getty Images Leave to stand for 10 minutes. Place them, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder or the bottom of a heavy 8-inch skillet. You can make tsukemen at home by cooking premade ramen noodles and chilling them, then topping with pork, spinach, a poached egg, corn, scallions and sesame seeds. Natthawat/Getty Images Set aside, covered for at least 15 minutes or up to 4 hours. Its my husbands most requested meal. I always have left over chicken which works great with chicken alfredo, its delicious as chicken katsu burgers and makes an amazing chicken topper on a green salad. Hi Marc, Its important to use panko here for maximum crispiness. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through. If youve made any of our Japanese recipes before, youd no doubt have everything on hand. Dip each chicken breast into the flour and flip to coat both sides completely. taste of home Taste of Home is America's #1 cooking magazine. You only need basic ingredients you probably already have on hand (chicken breasts, flour, an egg, and Panko bread crumbs) for this easy chicken katsu. Dredge in the panko breadcrumbs. Add the coconut milk, chicken stock and soy sauce. Let's move on to more fun stuff. (See above for how to make your own tonkatsu sauce.) Onigiri Its much better than the recipe I used a few times previously. Traditional Japanese curry includes pieces of beef, potato, carrot and onion and is served with steamed rice. Flip the chicken over a few times to ensure it browns evenly. It's a symphony of texturescrispy panko-breaded chicken cutlet, creamy curry sauce, and slightly sticky, beautifully translucent Japanese rice. I have written about Chinese food since 2006; I am also a best-selling cookbook author and my cookbook Easy Chinese Recipes is the highest rated five-star Chinese cookbook on Amazon. add pinch of sugar, salt + dash of soy sauce, split chicken fillets in half + coat in flour. Try to keep the temperature at 340 degree F for even cooking. Add enough vegetable oil to coat the bottom inch of either an iron skillet or a stainless steel pan and heat to 350F. Continue cooking, swirling frequently and flipping occasionally, until well browned on both sides, about 3 minutes longer. This post contains affiliate links. The main ingredients are Worcestershire sauce, soy sauce, sugar and other seasonings. Disclosure: This post may contain affiliate links. This Japanese chicken cutlet is like an elevated chicken fried chicken steak. Its so easy and so good, youll think it was from a restaurant! Used chicken tenders that I pounded a bit. 120g rice (any rice will do!) Slice the katsu and serve. Pair with a flavorful broth for dipping and you have a refreshing Japanese meal. Working with one cutlet at a time, transfer it to the flour with one hand (designate this the "dry" hand) and turn to coat, then pick it up with the same hand and transfer to the egg plate. Working . The toughest part is waiting for them to freeze completely before taking a bite! Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. Your pan should be large enough not to overcrowd the chicken. Add all the ingredients to a bowl and mix well. You can easily make this sauce yourself with ingredients that you probably already have on hand ketchup, Worcestershire Sauce, soy sauce, and a little bit of freshly minced garlic or even garlic powder. If you're using chicken breasts, it's important to butterfly them. Its a winner dinner! Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe, Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce), Pork Schnitzel (Breaded and Fried Pork Cutlet) Recipe, Easy Breaded Fried Chicken Cutlets Recipe, Chicken-Fried Chicken With Cream Gravy Recipe, 20 Crispy, Salty, Just-Greasy-Enough Fried Foods We Love, The Best Buttermilk-Brined Southern Fried Chicken Recipe, Extra-Crispy Fried Chicken With Caramelized Honey and Spice Recipe, 35 Super-Rich Recipes to Ruin Your New Year's Diet, The Best Fried Chicken on the Planet: An Opinionated World Tour, 17 Fried Chicken Recipes (Because One Is Not Enough), How to Cut Chicken Breasts Into Cutlets | Knife Skills. add pinch of sugar, salt + dash of soy sauce. Cover the chicken with the panko bread crumbs, pressing firmly to create a thick layer of bread crumbs that won't flake off in the fryer. Serve the Chicken Katsu with shredded cabbage, tonkatsu sauce, and hot Japanese mustard. COPYRIGHT 2023 COPYKAT RECIPES PRIVACY POLICY. for the sauce, start to soften the onions, garlic + ginger. The taste is very unique, with tartness from the Worcestershire sauce, slightly salty and sweet at the same time. Editors Tip: Theres a difference between panko and regular bread crumbs. Fry the onions and carrots until the onion is soft and translucent. If you are using chicken thighs, you will want to trim off any excess skin, fat, or cartilage. Place the chicken, including the tenders, on a baking sheet. Heat over high heat until shimmering and just shy of smoking, about 350F (175C) on an instant-read thermometer. Place chicken in the flour, turn to coat it on all sides, then shake off any excess flour. Add about 5 spoonful of flour to a plate and two handfuls of panko to a separate plate. Chicken Katsu () is a delicious alternative to the more traditional Tonkatsu (pork cutlet). First, katsumustbe made with panko crumbs (as opposed to European-style breaded cutlets, where panko may occasionally be called for but is not a requirement). Tsukemen (not to be confused with tsukemono), also known as "dipping ramen," consists of cold noodles served alongside a bowl of warm stock for dipping. If you weren't familiar with Japanese cuisine, you might not think there was anything particularly Japanese aboutkatsu, a simple dish of breaded and fried cutlets. Have you tried Chicken Katsu in a Japanese restaurant? The flour tends to separate the chicken from the crispy crust, which I dont like. Place 1/2 cup ketchup, 1/4 cup Worcestershire sauce, 1 tablespoon soy sauce, 1 1/2 teaspoons granulated sugar, and 1 teaspoon apple cider vinegar in a small serving bowl and whisk to combine to make the sauce; set aside. Southern Baked Mac and Cheese with Breadcrumbs. December 8, 2021 by Stephanie Manley, Last Updated October 5, 2022 41 Comments. Press the cutlet into the panko one more time before frying as some of the panko will have absorbed the eggs and become soggy. Add the honey for sweetness to taste. Chicken katsu sauce uses commonly available ingredients like soy sauce, ketchup, sugar, and Worcestershire sauce, these are simple ingredients that can be found in most grocery stores. Proceed immediately to step 3. Waytoo cold, and they'll slough off before they can even set. This easy chicken katsu recipe can also be used to make tonkatsu (Japanese-style fried pork) just substitute pork cutlets for the chicken. Just use the vegetables and toppings of your choosing and make sure you focus your attention on the egg. Japanese Milk Bread You can find most of the ingredients for all of the recipes in your local grocery store. The seasoning mix of salt, white pepper, and onion powder adds a ton of flavor to the Chicken Katsu. Seasoned chicken is coated with panko breadcrumbs that are so light and crispy when cooked. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Great served with some rice and soya beans with finely sliced red chilli. ), pairing perfectly with a dipping sauce. You can clearly see that the salted chicken came out with a plumper, juicier texture. Frying katsu is very straightforward. Serve the chicken. A cookbook author and a recipe developer specializing in Asian cooking, Bees work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia. Flour: All-purpose flour helps seal in the moisture, adds flavor, and promotes browning. Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. Be sure you don't miss any spots. Instructions. Servings: Prep: 1 min. It's not difficult at all to make Japanese cuisine at home! If desired, slice the katsu crosswise into 1/2-inch wide pieces. Fry the chicken katsu for 6-8 minutes, or until the chicken is golden brown and cooked through. Add salt and pepper to the flour and the bread crumbs. Ready for more Japanese food? Namiko of Just One Cookbook typically makes hers with an egg batter, cabbage and pork belly or bacon. 11 Comments. Chicken Katsu is a Japanese-style chicken cutlet that is breaded and then fried. For chicken thighs, it's more like 150F (66C). Serve with white rice and tonkatsu sauce, advises recipe creator sakuraiiko . This American-inspired comfort food is made from a silky egg omelette served with rice and ketchup. You can also buy this sauce already prepared. Cut the chicken into thin strips and serve with katsu sauce and rice. Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot. Because panko is not heavy, it absorbs less oil and grease resulting in a wonderfully light and crispy coating. Its simple enough to make any day of the week, but is a little different than your typical chicken cutlet. Flip the chicken over and cook it for 1 to 2 minutes. Refrigerate while you heat the oil. Lower the breaded chicken cutlets into the oil and fry them for 6-8 minutes or until an instant-read thermometer registers 155 degrees F for chicken breasts, or 165 degrees F for chicken thighs. If you like chicken cutlets or chicken tenders you are going to love this flavor. They can be enjoyed chilled with dipping sauce (similar to tsukemen), with wasabi and green onion, or prepared with vegetables and protein as a chilled soba bowl.
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