CHICKEN KATSU

For something so simple to put together, it is amazing how this recipe delivers everything you’d need for a weeknight dinner. Hard to believe I had never tried to make it, as we love breaded and fried chicken breast, usually either plain or taken to the limit of the gastronomic naughtiness: Chicken Parmigiana. But, better late than never, this will definitely become part of our regular rotation.

CHICKEN KATSU
(from the Bewitching Kitchen, inspired by several sources)

2 chicken breast filets
2 eggs, beaten with 1/2 tsp salt
Panko bread crumbs, a cup or so
grapeseed oil or other mild tasting oil
for sauce:
1/4 cup ketchup
1 T soy sauce
1 tsp oyster sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard

Make sauce mixing all ingredients and reserve.

Cut the chicken breasts in half lengthwise, and pound each half to have it thin and uniform in size. It needs to be thin because you will cook it exclusively in the frying pan, a few minutes per side.

Season each slice lightly with salt, dip into the egg and coat with Panko.  Heat the oil in a large skillet and fry until golden brown on each side and the meat is cooked through. Set on a piece of kitchen paper to drain excess oil. If you need to fry in batches, make sure to clean the skillet of burned up pieces of Panko, and add new oil for the second batch.

Serve over white rice, with the sauce drizzled on top.

ENJOY!

to print the recipe, click here

Comments: What a delicious meal this was! Phil is not that much into sauces, and was ready to enjoy his chicken plain. But he ended up trying a bite from my plate, and next thing I know, he was adding sauce to his too. It does add a lot to the chicken, that sweetness cuts through the fat, makes the whole thing more satisfying. I served with rice, as traditional, but also quickly sautéed zucchini, which went very well with the whole thing too.


I highly recommend you give this recipe a try!

 

 

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19 thoughts on “CHICKEN KATSU

  1. Thank you for breaking into very boring work 🙂 ! Wednesday afternoon hereabouts . . . sunny and cold: well 17C for us is freezing . . . .Hmm . . . do not crumb or fry but do love your East-West sauce take: must try that later : mustard and oyster sauce – what fun !

    Liked by 1 person

    • Apparently it is a type of yoshoku – a class of dishes influenced by European cuisine. But Tonkatsu (originally made with pork cutlets) was created in a restaurant in Tokyo in 1899, according to what I researched. I thought about including in my post, but decided to keep it short. Chicken katsu is very popular in Hawaii, by the way.

      Like

  2. Sally, this looks great. I’ve made the pork version before but just used commercial sauce. It was too sweet, I thought, so I’m eager to try this sauce, with chicken. Do you think Vietnamese fish sauce would work in place of oyster sauce?

    Liked by 1 person

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