Chicken Katsu / 치킨까스 Recipe
House made Chicken breast cutlet served with salad.
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Ingredients
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Chicken Katsu
Salad
Method
Preparation of Chicken Katsu
- 1
Prepare the Chicken
Start by placing the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
- 2
Season the Chicken
Sprinkle both sides of the chicken breasts with salt and black pepper.
- 3
Set Up Breading Station
In three separate shallow dishes, place the flour in the first dish, beat the eggs in the second dish, and add the panko breadcrumbs to the third dish.
- 4
Bread the Chicken
Dredge each chicken breast in flour, shaking off any excess. Dip it into the beaten eggs, allowing excess to drip off, then coat it in panko breadcrumbs, pressing gently to adhere.
- 5
Fry the Chicken
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Preparation of Salad
- 6
Prepare the Vegetables
Wash and dry the mixed greens. Halve the cherry tomatoes and slice the cucumber thinly.
- 7
Dress the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper.
- 8
Toss the Salad
Gently toss the salad to combine all ingredients and ensure they are evenly coated with the dressing.
