Chicken Katsu

One of the requests for a basic food to upgrade was chicken & rice! I feel like chicken and rice is a classic in most households, and I can definitely see the meal become mundane. Chicken Katsu is a way to add some pizzazz to chicken and rice, but also keep the idea of a quick and simple meal!

This Japanese dish is traditionally served with lemon wedges and shredded cabbage as a side. We also have steamed rice, as well!

Recipe:

Katsu Sauce:

1/4 cup ketchup

2 tbsp. Worcestershire sauce

1 tbsp. soy sauce

2 tbsp. brown sugar (you may need more, depending on your taste)

1/8 tsp. garlic powder

1/8 tsp. onion powder

Chicken:

2 lbs. boneless, skinless chicken breasts

2 cups flour

1 egg

2 cups panko breadcrumbs

Oil, for frying

Salt & pepper, to taste

1. Place all of the sauce ingredients into a small bowl and whisk to combine. Set aside for serving.

2. Pound the chicken breasts to make them thin and even.

3. Heat the frying oil (you can shallow fry these in about 2 inches of oil, or deep fry. That's up to you!

4. Place the flour in a dish for dredging. Season with salt and pepper.

5. In another dish, beat the egg with a couple of tablespoons of water to thin it out a bit.

6. Place the panko in a different dish for dredging. Season with salt and pepper.

7. Dredge the chicken breasts, one at a time into the flour, then the egg, then the panko.

8. Fry them until they are golden brown, crispy, and cooked through.

9. Place the finished chicken cutlets onto a cookie sheet lined with paper towels to let off excess oil.

10. Once you are ready to serve, cut the chicken into strips and serve with the sauce either drizzled on the chicken or on the side. Enjoy!