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Hi guys! Hope you all had a great weekend! As for me I spent my weekend just relaxing after having a busy work week. Today was a pretty laid back day for me and after this past few days of eating out I thought it was about time to cook dinner at home. I get off of work late so sometimes cooking when I get home is just out of the picture but on Sundays I like to cook for my family and I like to cook a lot so that I also have food throughout the week. So for dinner tonight I made chicken katsu with a side of sautéed spinach. On this post Ill share my recipe on how to make the chicken katsu and Ill do a separate post on the super easy sautéed spinach later.
So what youll need is chicken breast, beaten eggs, panko bread crumbs, soy sauce, garlic powder, salt, pepper, canola oil, and a shallow pan.
1.) Step one prep your chicken breasts by patting hem dry with a paper towel
2.) Cut up the chicken and pound them out until they are at your desired thin-ness (lol is that even a word?) I didnt pound my chicken out as thin as I usually would but its up to you on how you prefer it.
3.) Take the chicken pieces and place it in a bowl and I marinated it for about 3 hours with salt pepper, garlic powder and about ¼ of a cup of soy sauce.
4.) After the chicken has marinated I set up two bowls near the stove. One bowl is for your beaten eggs that I seasoned with salt and pepper and the other bowl is for your panko bread crumbs.
5.) Set up your pan with oil and start heating it up on medium high heat. I added about 3 inches of canola oil to shallow fry the katsu.
6.) Start breading the chicken. Take once piece at a time and first coat it in the egg mixture then the panko mixture. Once the chicken is all coated with panko place the chicken into the pan.
7.) I cooked the chicken for about 2-3 minutes on each side and they
8.) Take chicken out and drain on paper towels
9.) Enjoy with some katsu sauce and rice!
I eat my chicken katsu with rice and katsu sauce but on this particular night I also had it with a side of sautéed spinach!
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