Crispy Chicken Katsu | Chicken Breast Fillet
Ingredients
FOR PANKO BREADCRUMBS (Blend Coarse & Dry Roast)
- 8 White Sandwich Bread Slices
FOR CHICKEN KATSU
- 2 Chicken Breast fillets
- 4-5 Tbsp All purpose flour mix with salt
- 1 Egg with salt and pepper
- 1 Cup Panko Breadcrumbs
Instructions
FOR PANKO BREADCRUMBS 🍞
- Make Homemade Panko Breadcrumbs by slicing the edges of White Bread slices and Cutting into even cubes for Grinding.
- Grind coarsely not fine powder by pulsing in the blender only few seconds. Food processer works best to get coarser thicker crumbs than a blender. If you need regular breadcrumbs, then you can grind into fine powder along with the edges.
- Dry Roast the breadcrumbs on a pan on Low Heat stirring continuously till Crispy. Do not let them brown. Allow to cool in a plate.
- Store the breadcrumbs in an airtight container refrigerated or in the freezer. Homemade breadcrumbs if stored airtight lasts for two months in the freezer but only 7-10 days in the refrigerator.
FOR CHICKEN KATSU
- Pound the Chicken Breast fillets flat and even for even cooking. Dredge in Flour shaking off excess.
- Dip in egg wash then in the breadcrumbs. Panko gives the maximum crunch but you can also use regular breadcrumbs.
- Fry in medium hot oil till golden brown on both sides. Takes only few minutes each side. Do not fry in High Heat else the coating gets burnt and inside won't get cooked.
- Enjoy with either noodles or rice or have it as it is. Bon Appetit! 🍽️🥰