Tonkatsu / Chicken katsu. Chicken Katsu (チキンカツ) is chicken fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown. Season the chicken breasts on both sides with salt and pepper. Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a sweet-and-savory sauce and a side of crisp shredded cabbage and steamed white rice, is a simple and.
Chicken Katsu - Japanese fried chicken cutlet with panko bread crumbs.
Butterfly chicken breasts, cover with plastic, and flatten with a meat tenderizer (mallet).
From the Ubiquitous Tonkatsu (Pork Katsu) and Chicken Katsu to the More Decadent Gyukatsu (Beef Katsu), There's a Katsu for Everyone!
You can cook Tonkatsu / Chicken katsu using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Tonkatsu / Chicken katsu
- You need of Chicken breast 500g (it can be other meat too).
- You need 100 g of flour.
- It's 2-3 of eggs.
- Prepare 1 cup of bread crumbs.
- Prepare of salt and pepper.
- You need of oil for deep frying.
Awesome Chicken Katsu is a crispy breaded chicken breast seasoned, dipped in Panko: Adds a lite bread topping over the chicken. Tonkatsu Sauce: You can purchase this at your local grocery store. Make chicken katsu curry from scratch with japancentre.com's katsu curry recipe. Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the sweet and savory tonkatsu sauce, finely shredded cabbage and cucumbers.
Tonkatsu / Chicken katsu step by step
- Cut chicken into slices. Thicker or thinner, completely to your taste! But no more than 1/2 inch thick..
- Salt and pepper chicken and let it rest for 10 mins.
- Coat chicken with wheat flour, then egg, then bread crumbs.
- Deep fry for 2-3 min, if thin. 4-5 minutes if thick..
You can eat it either with steamed. Katsu curry is a variation of Japanese curry with a chicken cutlet on top. Adding chicken cutlet brings the Japanese curry up to the next level. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish.