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Posted on Jan 30, 2011 in Basic, Meat | 0 comments

Katsu

Katsu

I will make Chicken Katsu this time. Basically it’s same way as for all, beef, pork, chicken, fish or prawn.

Chicken

Panko Bread crumbs
Flour
Egg (beaten)

Chicken Katsu (Cutlet)

1 Cut the chicken as you like. I used one whole piece of chicken breast. Salt and pepper it.

2 You coat the chicken breast with 3 things: first with flour and dust off the excess.

3 Then dip it in beaten egg.

Chicken Katsu (Cutlet)

4 Then lay each side of the chicken onto Panko (bread crumbs)

Chicken Katsu (Cutlet)

5 Deep fry! The oil should be fizzling as the chicken drops in. Fry each side until they are both golden brown.

Chicken Katsu (Cutlet)