deep-fried breaded chicken cutlets
- Serves: 2
- Calories: 625 kcal
- Total Time: 25 m
- Prep: 10 m
- Cook: 15 m
- Japanese: Chikin-katsu
- 400 g chicken breasts or thighs
- a little salt
- a little pepper
- oil for deep frying
- 15 g flour
- 1 egg
- 30 g bread crumbs
two types of sauces:
- Sauce #1:
- 50 ml ketchup
- 30 ml Worcestershire sauce
- Sauce #2:
- suitable amount Worcestershire sauce
Stab both sides of the chicken 5 or 6 times with a fork. Sprinkle salt and pepper on both sides.
Lightly coat the chicken with the flour in a pan.
Beat the egg in a bowl and coat the chicken with the egg.
Then coat well with the bread crumbs in a separate pan.
Heat the oil to 170 °C and deep-fry the chicken on each side about 5 or 6 minutes until golden brown. Remove and drain on a rack.
Slice the chicken cutlets across into 2 cm. strips.
When using Sauce #1, Mix the ketchup and Worcestershire sauce in a bowl.
Pour the Sauce #1 or Sauce #2 over the cutlets and serve.
The original Katsu dish used beef (Bīfu-katsu). Then pork began to be used and that dish (Ton-katsu) is now the most popular in Japan. This dish using chicken (Chikin-katsu) is the latest version. Either sauce suits the chicken cutlets very well.
Japanese foods recipes
Int'l. recipes with a Japanese twist