How to Make Chicken Katsu

From the creator

If you weren't familiar with Japanese cuisine, you might not think there's anything particularly Japanese about katsu, a simple dish of breaded and fried cutlets. But if you've ever been in a Japanese shopping mall food court, you'd see that just like pizza in the U.S., katsu has established itself so firmly in the food culture that it could easily be considered a national comfort food staple. It's an easy dish to love. Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs with a sweet and savory sauce and a side of crisp shredded cabbage and steamed white rice is an easy and delicious weeknight meal, whether you buy it at the food court or fry it in your own kitchen. WHY THIS RECIPE WORKS: - Juicy, crispy, and golden brown. - Pounding chicken evenly leads to even cooking. - Salting and resting chicken breasts improves their ability to retain moisture, leading to juicier end results. - Panko have a craggy that increases surface area and crunch. - Flipping frequently while browning gives more even, juicier results. INGREDIENTS: 2 boneless skinless chicken breast halves, about 8 ounces (225g) each; or 4 boneless skinless chicken thighs, 4 to 5 ounces (110 to 140g) each; or 4 boneless pork sirloin cutlets, 4 to 5 ounces (110 to 140g) each Kosher salt and freshly ground black pepper 1 cup all-purpose flour (about 5 ounces; 140g) 3 eggs, thoroughly beaten 1 1/2 cups Japanese-style breadcrumbs (panko)(about 5 ounces; 140g) Vegetable, canola,

Published 2017-04-10 · Watch on YouTube ↗
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