Recipe: Yummy Chicken-katsu (Chicken Cutlet)

Chicken-katsu (Chicken Cutlet). In Japanese recipes, Katsu is basically a simple dish of breaded and fried meat cutlets. The most popular katsu is tonkatsu, or Japanese fried pork cutlet. For people who prefer chicken, there is chicken katsu or Japanese fried chicken cutlet.

Breaded with panko, these Japanese-style cutlets are shatteringly crisp on the outside and juicy on the inside. Created in Japan but loved worldwide, chicken katsu is a simple breaded and fried chicken cutlet, served with a sweet katsu sauce.. This is my family recipe for Chicken Katsu - Japanese style fried chicken. You can have Chicken-katsu (Chicken Cutlet) using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken-katsu (Chicken Cutlet)

Prepare 400-500 g of Chicken Breast Fillets.
Prepare of Salt and Pepper as required.
Prepare of Plain Flour as required.
Prepare 1 of Egg.
It's of Panko Breadcrumbs as required.
It's of Oil for frying.
It's of <Sesame ‘Tonkatsu’ Sauce Ingredients>.
It's 2 tablespoons of Tomato Ketchup.
You need 1 tablespoon of Worcestershire (Lea & Perrins).
You need 2 teaspoons of Soy Sauce.
Prepare 1 teaspoon of Sugar.
You need 1 tablespoon of Toasted Sesame Seeds *ground.

Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce. How to Make Chicken Cutlet (Japanese Chicken Schnitzel) I use chicken thigh fillet as it is juicier than breast fillet when cooked but you can use chicken breast if you like. The method of making Chicken Cutlet is almost the same as Tonkatsu, except for the preparation of the meat.

Chicken-katsu (Chicken Cutlet) instructions

Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something..
Sprinkle some Salt and Pepper over and coat with Flour..
Then dip in beaten Egg and finally coat with Panko Breadcrumbs..
Heat oil to 170C and fry until cooked through and golden, place on a rack and drain the oil..
To make 'Sesame Tonkatsu Sauce', grind Toasted Sesame Seeds until moist, then combine all ingredients and mix well..
*Note: For the photo, I used regular 'Tonkatsu' sauce..

Even out the thickness of the fillet by butterflying the fillet. Katsu - Chicken Katsu, Tonkatsu (pork), and Gyukatsu(beef) all work for this recipe and can be substituted without any changes.; Eggs - Katsudon is best when the eggs are still a little creamy, so it is important to use fresh eggs from a farm you trust. Eating undercooked eggs always carries the risk of food-borne illness, so if you are worried about it. Season generously with salt and pepper. Depending on the brand of the curry roux, the amount of water required to make the right consistency of the curry is different.