1. First, we lay our hands on those chicken breasts and give them a tenderizing once-over with a meat mallet. You want an even thickness, about 1/2 inch, which makes for even cooking and a beautiful bite.
2. Sprinkle the salt and pepper over the chicken, seasoning them much like you would an old tale—just enough to enhance, never overpower.
3. Now, there’s a classic dance here that goes: flour, egg, breadcrumbs. Start by dredging each chicken piece in flour, shaking off the excess. Whisk the eggs and the water in another dish, then gently dip your flour-coated chicken into this golden pool. Lastly, coat it lovingly in panko breadcrumbs, ensuring it’s fully adorned from edge to edge.
4. Heat a fair amount of vegetable oil in a deep skillet over medium-high heat. We’re not looking to swim here, but enough oil to come halfway up the chicken—you’re giving them boots, not slippers.
5. One by one, introduce the breaded chicken to the skillet, and let them fry to a golden brown, about 3-4 minutes each side. A proper Katsu is cooked through but still as juicy as a ripe peach on a summer day.
6. Drain your crispy, golden cutlets on a wire rack or a bed of paper towels, just long enough to let the excess oil say goodbye.
Variations & Tips
– A pinch of paprika or garlic powder added to your flour mix will bring a whisper of Midwest to the island breeze.
– No panko at hand? Seasoned breadcrumbs or even crushed crackers can take a stand in a pinch.
– For those counting the oil drops, feel free to bake the breaded cutlets in a 400°F oven until they’re crisp and cooked through, usually around 20-25 minutes, but always mind your own oven’s temperament.
– And if you’re feeling plucky, serve it up with a homemade tonkatsu sauce—just mix ketchup, Worcestershire sauce, soy sauce, and a wee bit of sugar, and you’ve got a marriage of Midwest and the Far East right there on your plate.
So there you have it, dear ones—a simple way to bring a bit of the world’s table to your own, with warmth, and always, love.
