Easy Chicken Katsu For Beginners Recipe by だんどり亭
This recipe is translated from Cookpad Japan. See original: 初めてでも簡単♪チキンカツ Easy Chicken Katsu for Beginners Cooking Instructions 1 Slice the chicken breast in half horizontally to make two thinner pieces. You can remove the skin if you prefer. Trim off any yellow fat. 2 Season both sides of the chicken with salt and pepper, then coat both sides with flour. 3 Press panko breadcrumbs onto the chicken. Lift the chicken and gently press to help the breadcrumbs stick, shaking off any excess. Repeat once more to ensure an even coating. 4 Heat about 3/4 inch of oil (2cm) in a pan over high heat for about 2 minutes, then reduce to medium heat. Carefully add the chicken to the oil. 5 Fry for 1 1/2 minutes, then flip the chicken. 6 Fry for another 1 1/2 minutes, then remove the chicken and stand it upright to drain excess oil. 7 Thinly slice cabbage and rinse it in a colander. Squeeze out excess water by pressing the cabbage in the colander, then place it on a plate. 8 Place the katsu on a paper towel to absorb extra oil, then slice it. (This also makes cleanup easier.) 9 Use a knife to transfer the sliced katsu to a plate. 10 Add sauce of your choice on top, and if you like, add a little prepared mustard (from a tube) on the side of the plate. 1 Slice the chicken breast in half horizontally to make two thinner pieces. You can remove the skin if you prefer. Trim off any yellow fat. 1 Slice the chicken breast in half horizontally to make two thinner pieces. You can remove the skin if you prefer. Trim off any yellow fat. 2 Season both sides of the chicken with salt and pepper, then coat both sides with flour. 2 Season both sides of the chicken with salt and pepper, then coat both sides with flour. 3 Press panko breadcrumbs onto the chicken. Lift the chicken and gently press to help the breadcrumbs stick, shaking off any excess. Repeat once more to ensure an even coating. 3 Press panko breadcrumbs onto the chicken. Lift the chicken and gently press to help the breadcrumbs stick, shaking off any excess. Repeat once more to ensure an even coating. 4 Heat about 3/4 inch of oil (2cm) in a pan over high heat for about 2 minutes, then reduce to medium heat. Carefully add the chicken to the oil. 4 Heat about 3/4 inch of oil (2cm) in a pan over high heat for about 2 minutes, then reduce to medium heat. Carefully add the chicken to the oil. 5 Fry for 1 1/2 minutes, then flip the chicken. 5 Fry for 1 1/2 minutes, then flip the chicken. 6 Fry for another 1 1/2 minutes, then remove the chicken and stand it upright to drain excess oil. 6 Fry for another 1 1/2 minutes, then remove the chicken and stand it upright to drain excess oil. 7 Thinly slice cabbage and rinse it in a colander. Squeeze out excess water by pressing the cabbage in the colander, then place it on a plate. 7 Thinly slice cabbage and rinse it in a colander. Squeeze out excess water by pressing the cabbage in the colander, then place it on a plate. 8 Place the katsu on a paper towel to absorb extra oil, then slice it. (This also makes cleanup easier.) 8 Place the katsu on a paper towel to absorb extra oil, then slice it. (This also makes cleanup easier.) 9 Use a knife to transfer the sliced katsu to a plate. 9 Use a knife to transfer the sliced katsu to a plate. 10 Add sauce of your choice on top, and if you like, add a little prepared mustard (from a tube) on the side of the plate. 10 Add sauce of your choice on top, and if you like, add a little prepared mustard (from a tube) on the side of the plate. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Smothered Pork Chops Broccoli Cheese Casserole Shrimp avocado salad Chocolate Chip Pumpkin Bread Mike's Sweet, Sticky & Spicy Asian Meatball Appetizers Baked Smothered Pork Chops Broccoli Cheese Casserole Shrimp avocado salad Chocolate Chip Pumpkin Bread Mike's Sweet, Sticky & Spicy Asian Meatball Appetizers Braised sweet pork leg with pechay Broccoli Cheese Casserole Baked Smothered Pork Chops Hot fruit salad with a caramel sauce Simple sa Sooji ka sheera 😊😊😊 Osuga Skillet pork with potatoes Stewed chicken served with rice and greens Chocolate coconut porridge Yummy mix veggie Braised sweet pork leg with pechay Broccoli Cheese Casserole Baked Smothered Pork Chops Hot fruit salad with a caramel sauce Simple sa Sooji ka sheera 😊😊😊 Osuga Skillet pork with potatoes Stewed chicken served with rice and greens Chocolate coconut porridge Yummy mix veggie