Chicken Katsu
Serves 1
Directions
- 1Slice the chicken breast to the desired thickness.
- 2Slice the chicken breast to the desired thickness.
- 3Slice the chicken breast to the desired thickness.
- 4In a bowl, mix all-purpose flour and full cream milk until smooth.
- 5In a bowl, mix all-purpose flour and full cream milk until smooth.
- 6In a bowl, mix all-purpose flour and full cream milk until smooth.
- 7Marinate the chicken in the mixture and refrigerate. Preferably overnight for better flavor.
- 8Marinate the chicken in the mixture and refrigerate. Preferably overnight for better flavor.
- 9Marinate the chicken in the mixture and refrigerate. Preferably overnight for better flavor.
- 10Coat the marinated chicken with bread crumbs until fully covered.
- 11Coat the marinated chicken with bread crumbs until fully covered.
- 12Coat the marinated chicken with bread crumbs until fully covered.
- 13Fry the chicken katsu, flipping occasionally, until golden brown.
- 14Fry the chicken katsu, flipping occasionally, until golden brown.
- 15Fry the chicken katsu, flipping occasionally, until golden brown.
- 16Cut the chicken katsu into slices.
- 17Cut the chicken katsu into slices.
- 18Cut the chicken katsu into slices.
- 19Serve the chicken katsu with katsu sauce, green beans and carrots.
- 20Serve the chicken katsu with katsu sauce, green beans and carrots.
- 21Serve the chicken katsu with katsu sauce, green beans and carrots.
Ingredients
- 1 potong dada ayam
- 1 potong dada ayam
- 1 potong dada ayam
- 100 gram tepung bumbu serbaguna
- 100 gram tepung bumbu serbaguna
- 100 gram tepung bumbu serbaguna
- secukupnya susu full cream
- secukupnya susu full cream
- secukupnya susu full cream
- secukupnya tepung panir
- secukupnya tepung panir
- secukupnya tepung panir
Equipment
knifebowlspooncontainerpan
Tips
- For storage in the freezer, line the container with plastic
- When stacking, separate layers with plastic to prevent sticking when frozen.
- Use a thinwall container of 500ml for sales packaging.