easy chicken katsu
Serving Size 2-3
You come home from work and you have 30 minutes before The Voice starts on TV. Need dinner? No problem! This dish is so incredibly easy and it can be used as a side dish, main dish, in addition to curry,udon noodles or just with a simple salad on the side. I always keep chicken breasts in the fridge for healthy quick meals but you can definitely use pork loins or pressed tofu as well. Quick hint - make this with the Zaru Soba recipe on this site and you have something pretty enough for guests.
Put the egg ( beaten), all purpose flour and panko on 3 separate plates. Using a meat tenderizer - pound the chicken breast until it is an even thickness of 1/4 of an inch to no more than 1/2 an inch. ( I always place a saran wrap over the chicken so raw chicken juice doesn't splatter all over my kitchen =) Once it is flattened halve the breast so it's more manageable - it should be a little bigger than your hand. Season the flattened chicken breast on both sides with garlic salt. You may also add ground white pepper and cayenne if you'd like.
In a cast iron pan or a deep skillet heat enough oil to fry the katsu on medium high heat. Dip the flattened chicken breasts in this order 1) egg mixture 2) dredge in flour 3) back into the egg mixture 4) coat with panko. Then slowly lower into the heated oil - remember to lay down the chicken breast away from your body so you won't splatter hot oil on yourself. Fry both sides until golden brown and place on a rack or paper towel to soak up any excess oil. Serve with Tonkatsu sauce then watch The Voice. You are welcome =)