Chicken Katsu with Tonkatsu Sauce

Chicken Katsu with Tonkatsu Sauce

 

Ingredients:

 

For The Sauce

1/2 cup Worcestershire sauce

1/4 cup ketchup

2 tablespoons soy sauce

pepper to taste

 

For The Chicken

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness (To save time I buy the Milanese de pollo at the local Mexican market, so it’s already thin )

salt and pepper to taste

2 tablespoons all-purpose flour

1 egg, beaten

1 cup panko bread crumbs

1 cup oil for frying, or as needed

 

Directions:

Sauce:

For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.

For the Chicken

1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.