Chicken Katsu

A deep fried chicken cutlet breaded with Japanese panko breadcrumbs that makes an easy and quick weeknight meal!

Ingredients:

1.5 lbs pounded or sliced thinly chicken breast ( approx. 3-4 filets)
2 eggs
1/4 cup all-purpose flour
1/4 tsp kosher salt
1 1/2 cups panko bread crumbs
oil for frying at least 3 cups

Instructions:

1. Pour oil into a wok, deep skillet, or large pot for deep frying. Bring the temperature to 350 degrees F.
2. Lightly sprinkle the chicken with salt.
3. In another bowl, mix eggs and all-purpose flour.
4. Put panko bread crumbs in a separate dish.
5. When oil is heated to 350 degrees, dip chicken breast in the egg and flour batter. Then dip the battered chicken in the panko, pressing firmly so the panko covers all sides.
6. Place breaded chicken into the pot for frying. Cook for 3-4 minutes per side or until chicken is cooked through and breading is golden brown. Make sure the chicken has an internal temperature of 165 degrees.
7. Set chicken on a wire rack to cool for a few minutes before slicing into strips.
8. Serve on its own or with rice and cabbage.

*To prepare in bulk for the freezer, fry for 1-2 minutes per side and freeze on a baking tray. When you are ready to cook, pull from freezer and fry for 2-3 minutes or until internal temperature is 165 degrees.