Chicken-katsu (Chicken Cutlet).
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Ingredients requirements for Chicken-katsu (Chicken Cutlet):
- Give 400-500 g Chicken Breast Fillets.
- Provide of Salt and Pepper as required.
- Need - Plain Flour as required.
- Give 1 of Egg.
- Need of Panko Breadcrumbs as required.
- Provide of Oil for frying.
- Give of <Sesame ‘Tonkatsu’ Sauce Ingredients>.
- Give 2 tablespoons for Tomato Ketchup.
- Require 1 tablespoon of Worcestershire (Lea & Perrins).
- Need 2 teaspoons for Soy Sauce.
- Give 1 teaspoon for Sugar.
- Need 1 tablespoon Toasted Sesame Seeds *ground.
Chicken-katsu (Chicken Cutlet) start cooking:
- Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something..
- Sprinkle some Salt and Pepper over and coat with Flour..
- Then dip in beaten Egg and finally coat with Panko Breadcrumbs..
- Heat oil to 170C and fry until cooked through and golden, place on a rack and drain the oil..
- To make 'Sesame Tonkatsu Sauce', grind Toasted Sesame Seeds until moist, then combine all ingredients and mix well..
- *Note: For the photo, I used regular 'Tonkatsu' sauce..
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