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Chicken Katsu


6 pieces  chicken breast cutlets
1 cup flour (used whole wheat flour)
1 cup panko bread crumbs
2 eggs, beaten
freshly ground black pepper
canola oil
Tonkatsu sauce (skipped the sauce & made my own Wasabi Aioli)

Tenderize chicken meat by lightly pounding it with the blunt edge of a cleaver.

Season chicken with salt and freshly ground black pepper.

Individually drench chicken cutlets in flour, dip in the beaten egg then coat with panko. Set aside and do the same with the remaining chicken cutlets.

Using a deep fryer, heat oil to 160C, and deep fry chicken for a few minutes until it turns golden brown.

Remove from oil, drain on paper towels then serve with tonkatsu sauce.

Wasabi Aioli:

3 tablespoon Reduced Fat Mayonnaise with Olive Oil
3 tablespoon Greek yogurt
1 tablespoon wasabi paste
1 clove garlic, minced
half a lemon
Kosher salt and freshly ground pepper

Mix all ingredients until you get a smooth consistency. Serve with Katsu or with your favorite veggie.

*I found this recipe from Ang Sarap a Tagalog word for “It’s Delicious”. It’s so simple to make and also a kid friendly recipe. My husband didn’t even know it was chicken breast, its very moist and super crunchy. The only thing I change is I didn’t deep fry it. I pan fried it and after keep in the oven in a low temperature to keep it warm. Served with it Wasabi Aioli. enJOY!!!

Source: Ang Sarap a Tagalog word for “It’s Delicious”