Optional: let chicken chill for 1 hour, uncovered, in refrigerator. Step 6 Cut fried cutlets into strips crosswise and serve with katsu sauce. Step 2 Season chicken generously with salt and pepper and place in refrigerator. 640 g Sainsburys British carrots, (about 7 carrots from the bag) 400 ml Sainsburys light coconut milk 1 sachet Inspired to Cook katsu curry sauce sachet mix.Use chicken breast instead of pork to make the chicken katsu more genuine. An excellent fried chicken piece coated in panko breadcrumbs and fried to perfection is known as chicken katsu. It goes well with rice, donburi, sandwiches, and curries. Repeat with remaining cutlets, adding more oil to skillet if necessary. Chicken katsu is versatile and adaptable, in addition to being tasty. Transfer fried cutlets to a paper-towel lined plate and season immediately with salt. Chicken Katsu is a Japanese dish featuring super crispy chicken paired with a tangy tonkatsu sauce. Heat the oil in a frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Cook until underside is golden, 1 1/2 to 2 minutes, then flip and cook 1 1/2 to 2 minutes more. Occasionally gently shake and swirl the pan so hot oil rolls over the top of the cutlets as they fry. When oil is hot, but not smoking (350° on an instant-read thermometer) lower 2 cutlets gently into the hot oil, laying them down away from you to avoid splashing. Step 5 Heat 1/4" vegetable oil in a large skillet over medium heat.Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice. Heat deep frying oil to 350 F (180 C), and deep fry crumb-covered meat. Coat the meat with flour, dip in egg, then cover with bread crumbs.
Press Panko onto any spots that are not coated and transfer to a clean plate. Sprinkle salt and pepper on both sides of the meat. This sauce is actually both sweet and salty at the same time. It has a unique taste especially because of the Worcestershire sauce. It is made predominantly with some Worcestershire sauce, sugar, soy sauce and a few other seasonings. Dredge one cutlet first in flour, then egg, then in Panko. Chicken katsu sauce is a barbeque sauce for fried chicken made in Japanese style.
Step 2 Season chicken generously with salt and pepper and place in refrigerator.Place one cutlet between two pieces of plastic wrap on a cutting board and gently flatten to a ¼" thickness with a meat mallet or rolling pin. Step 1 Cut each breast in half, so that there are 4 cutlets.
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