Chicken Katsu is one of my favourite Japanese dishes. It reminds me of my time in San Francisco when my dad and his wife Amy often took me out to dine at a little Japanese eatery around the corner from where they lived. Katsu means 'cutlets'. Coated with Panko breadcrumbs and shallow fried, they are crispy on the outside and juicy on the inside. Slice them before serving as you are meant to eat them with chopsticks. Traditionally, the cutlets are served with Tonkatsu sauce, a tangy Japanese brown sauce made from vegetables and fruits, available in a bottle from most supermarkets. They are also nice with just a squeeze of lemon on top. These cutlets freeze well. I often make Katsu sandwiches the next day with any leftover.
INGREDIENTS
- 2 skinless chicken breast (about 250g / 8oz each)
- salt and ground black pepper to taste
- ¼ cup tablespoons plain flour
- 1 egg, beaten
- 1 cup Japanese Panko breadcrumbs
- 1 cup vegetable oil, or enough to shallow fry cutlets in a pan
- Tonkatsu sauce, to serve
- lemon wedges, to serve
METHOD
- Split each breast horizontally in half. With a mallet or a rolling pin, gently pound each piece into 1cm/ ¼" thickness in a plastic zip-lock bag.
- Season the breasts with salt and pepper on both sides.
- Place the flour, egg and Panko breadcrumbs into three separate dishes.
- Working with one cutlet at a time, dredge the chicken breast first in flour, shaking off any excess, then dip it into the egg, and press it into the breadcrumbs until well coated on both sides. Transfer to a large plate and repeat the process with the three other cutlets. Let them rest in the fridge for 10-15 minutes to firm up.
- Heat oil in a large non-stick frying pan over medium heat. Place the cutlets in the pan and shallow fry for 2 to 3 minutes on each side until golden brown. Transfer them to a plate lined with paper towels to drain off excess oil.
- To serve, cut each cutlet into neat slices and arrange on a plate. Serve with a drizzle of Tonkatsu sauce and/or lemon wedges.
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