The deep-fried Chicken Breast coated with panko breadcrumbs is called ‘Chicken-katsu’ in Japanese. Pork version is, of course, the famous and popular ‘Tonkatsu’. They are often served with ‘Tonkatsu Sauce’. If it is not available where you live, try my ‘Sesame Tonkatsu Sauce’ which can be made with commonly available ingredients. It’s YUMMY!!!
Chicken Breast Fillets 400 to 500g
Salt and Pepper as required
Plain Flour as required
Panko Breadcrumbs as required
Oil for frying
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.