Recipe of Speedy Chicken-katsu (Chicken Cutlet)
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The variety of servings that may be served to make Chicken-katsu (Chicken Cutlet) is 4 servings. So make sure this portion is sufficient to serve for yourself and your beloved household.
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The deep-fried Chicken Breast coated with panko breadcrumbs is called ‘Chicken-katsu’ in Japanese. Pork version is, of course, the famous and popular ‘Tonkatsu’. They are often served with ‘Tonkatsu Sauce’. If it is not available where you live, try my ‘Sesame Tonkatsu Sauce’ which can be made with commonly available ingredients. It’s YUMMY!!!
Substances and spices that need to be Take to make Chicken-katsu (Chicken Cutlet):
- 400-500 g Chicken Breast Fillets
- Salt and Pepper as required
- Plain Flour as required
- 1 Egg
- Panko Breadcrumbs as required
- Oil for frying
- <Sesame ‘Tonkatsu’ Sauce Ingredients>
- 2 tablespoons Tomato Ketchup
- 1 tablespoon Worcestershire (Lea & Perrins)
- 2 teaspoons Soy Sauce
- 1 teaspoon Sugar
- 1 tablespoon Toasted Sesame Seeds *ground
Instructions to make to make Chicken-katsu (Chicken Cutlet)
- Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something.
- Sprinkle some Salt and Pepper over and coat with Flour.
- Then dip in beaten Egg and finally coat with Panko Breadcrumbs.
- Heat oil to 170C and fry until cooked through and golden, place on a rack and drain the oil.
- To make 'Sesame Tonkatsu Sauce', grind Toasted Sesame Seeds until moist, then combine all ingredients and mix well.
- *Note: For the photo, I used regular 'Tonkatsu' sauce.
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