Chicken Katsu

There are few things I love more than a crispy chicken cutlet. I like to serve this with my favorite addictive sesame cabbage salad.

Ingredients

• 4 boneless skinless chicken breast, pounded thin
• 1/4 cup flour
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups panko breadcrumbs
• 2 cups peanut oil for frying
• Japanese Barbecue Sauce (my favorite is Hot and Spicy Japanese Barbecue Sauce)

Instructions

1. Add the flour, eggs, and breadcrumbs to three separate shallow dishes.  Whisk the eggs and season with salt and pepper.
   
2. Heat the oil in a deep skillet over medium high heat. Heat oven to 300 degrees.
3. Bread the chicken by dredging in the flour, then the egg, then the panko.
4. Once the oil is hot, add the breaded cutlets and fry for about 5 minutes per side.  Remove the chicken and place on a wire rack over a sheet pan. Transfer to the oven while the remaining chicken fries.  Cook in the oven until the chicken is cooked through; about 5 additional minutes.
   
5. Drizzle with Japanese Barbecue Sauce and serve with rice and cabbage salad.

Takes 20 minutes

Serves 4