Katsu
Directions
- 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.
- 2Heat oil in a frying pan to 350°F.
- 3Coat the meat in flour, then beaten eggs and finally panko breadcrumbs.
- 4Deep 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.
- 5Season immediately with salt after frying.
- 6Serve with rice, shredded cabbage, and katsu sauce.
- 7If you don't have katsu sauce, combine ketchup, Worcestershire sauce, oyster sauce, and honey.
- 8For 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
- 2 cups AP flour
- 3 eggs
- 2 cups panko breadcrumbs
- 0.5 pan neutral oil
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 cup shredded cabbage
- 1 cup rice
- 2 slices Japanese milk bread
- 2 tbsp Kewpie mayonnaise
- 4 tbsp katsu sauce
- 4 tbsp ketchup
- 1.5 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
Equipment
knifepaper towelplatefrying pantongsthermometerbowlspoon
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