Katsu

30 mins
Serves 2
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Directions

  1. 1Butterfly chicken or pork and beat until it's about a half inch thick. Pat dry with a paper towel and season with salt and pepper.
  2. 2Butterfly chicken or pork and beat until it's about a half inch thick. Pat dry with a paper towel and season with salt and pepper.
  3. 3Butterfly chicken or pork and beat until it's about a half inch thick. Pat dry with a paper towel and season with salt and pepper.
  4. 4Heat oil in a frying pan to 350°F.
  5. 5Heat oil in a frying pan to 350°F.
  6. 6Heat oil in a frying pan to 350°F.
  7. 7Coat the meat in flour, then beaten eggs and finally panko breadcrumbs.
  8. 8Coat the meat in flour, then beaten eggs and finally panko breadcrumbs.
  9. 9Coat the meat in flour, then beaten eggs and finally panko breadcrumbs.
  10. 10Deep fry at 350°F for 6-7 minutes, flipping halfway through, until golden brown and crispy. Scoop out any excess panko bits before frying next batch.
  11. 11Deep fry at 350°F for 6-7 minutes, flipping halfway through, until golden brown and crispy. Scoop out any excess panko bits before frying next batch.
  12. 12Deep fry at 350°F for 6-7 minutes, flipping halfway through, until golden brown and crispy. Scoop out any excess panko bits before frying next batch.
  13. 13Season immediately with salt after frying.
  14. 14Season immediately with salt after frying.
  15. 15Season immediately with salt after frying.
  16. 16Serve with rice, shredded cabbage, and katsu sauce.
  17. 17Serve with rice, shredded cabbage, and katsu sauce.
  18. 18Serve with rice, shredded cabbage, and katsu sauce.
  19. 19If you don't have katsu sauce, combine ketchup, Worcestershire sauce, oyster sauce, and honey.
  20. 20If you don't have katsu sauce, combine ketchup, Worcestershire sauce, oyster sauce, and honey.
  21. 21If you don't have katsu sauce, combine ketchup, Worcestershire sauce, oyster sauce, and honey.
  22. 22For a katsu sando, use Japanese milk bread and layer katsu sauce, kewpie mayonnaise, katsu, shredded cabbage, more mayo, and another slice of bread.
  23. 23For a katsu sando, use Japanese milk bread and layer katsu sauce, kewpie mayonnaise, katsu, shredded cabbage, more mayo, and another slice of bread.
  24. 24For a katsu sando, use Japanese milk bread and layer katsu sauce, kewpie mayonnaise, katsu, shredded cabbage, more mayo, and another slice of bread.

Ingredients

  • 4 chicken breast/thighs or pork loins
  • 4 chicken breast/thighs or pork loins
  • 4 chicken breast/thighs or pork loins
  • 2 cups AP flour
  • 2 cups AP flour
  • 2 cups AP flour
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 2 cups panko breadcrumbs
  • 2 cups panko breadcrumbs
  • 2 cups panko breadcrumbs
  • 0.5 pan neutral oil
  • 0.5 pan neutral oil
  • 0.5 pan neutral oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 cup shredded cabbage
  • 1 cup shredded cabbage
  • 1 cup shredded cabbage
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 2 slices Japanese milk bread
  • 2 slices Japanese milk bread
  • 2 slices Japanese milk bread
  • 2 tbsp Kewpie mayonnaise
  • 2 tbsp Kewpie mayonnaise
  • 2 tbsp Kewpie mayonnaise
  • 4 tbsp katsu sauce
  • 4 tbsp katsu sauce
  • 4 tbsp katsu sauce
  • 4 tbsp ketchup
  • 4 tbsp ketchup
  • 4 tbsp ketchup
  • 1.5 tbsp Worcestershire sauce
  • 1.5 tbsp Worcestershire sauce
  • 1.5 tbsp Worcestershire sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey

Equipment

knifepaper towelplatefrying pantongsthermometerbowlspoon