Chicken Katsu

One of the most famous Japanese chicken recipes, is Chicken Katsu. Not surprisingly, you can order it many small restaurants and it is often put into bento boxes. During our last vacation to Shibu Onsen we ordered some chicken katsu at a small (little run-down) restaurant owned by an very friendly old man. Because the restaurant had a half-open kitchen we were able to see some of the cooking. And when he brought us our meals (really big), and we tasted it, it was really good! Definitely one of the best Chicken Katsu we had ever eaten. So, because we wanted to eat it again (and Nagano is a bit far for Tokyo) we decided to try and make it ourselves.

Ingredients (2p):

• 300 gr chicken breasts*
• pepper and salt
• 1 egg (beaten)
• bread crumbs
• frying oil

* you can also use pork or beef, then you will get respectively tonkatsu or beefkatsu, also very nice!


Preparation
First you need to pound the chicken breast until they are approximately 1 a 1,5 cm thick.

Then, you need to prepare to egg and bread crumbs. Beat the egg, and place it in a shallow bowl. In another shallow bowl, place a handful of bread crumbs

beaten egg

bread crumbs

 Season the chicken on both sides with salt and pepper to taste, dip it briefly in the beaten egg , and press it in the bread crumbs so the chicken breast is covered (both sides) with crumbs. Repeat for the other chicken breasts.

Heat around 0,5 cm of oil in a fry-pan. Put the chicken in the fry-pan and let it cook in the hot oil until the outside has a nice brown colour. Turn the chicken halfway through the cooking.

Chicken Katsu with rice

Serve it as side dish, or serve it with rice (and lettuce) as Chicken Katsu-don. Tastes best when topped with tonkatsu sauce.