Katsu is Japanese chicken schnitzel coated in panko usually served with sticky rice and boiled or steamed edamame, which are immature soybeans in their pod. Panko is Japanese dry coarse breadcrumbs made from yeast raised wheat bread and grounded into slivery shaped crumbs. White panko is made without crusts and tan panko is made from the whole loaf contents. The flakiness delivers crispier, crunchier and lighter products.
Preheat oven to 180ºC normal bake. Cut chicken breast in horizontal in half and place between to plastic bags. Beat the chicken with a mallet until evenly thick approx. 1 cm. Place plain flour in a bowl, whisk an egg in a second bowl and place panko in a third bowl. Coat the chicken pieces in flour, then dip in eggs and last coat in panko. Heat oil in a large deep pan and fry the chicken approx. 3 minutes on each side. Transfer to the oven and cook for 10 minutes. Serve with tonkatsu sauce.
Tonkatsu Sauce Ingredients make 1 cup
½ tsp dry mustard powder
½ cup ketchup
⅛ cup Worcestershire sauce
2 tsp soy sauce
Method
Whisk together mustard and Worcestershire sauce in a bowl until smooth, add ketchup and soy sauce. Whisk until smooth and pour into a serving dish.
Note: Add your favourite seasoning to the flour or the panko breadcrumbs. You can also deep fry the chicken if you have a deep fryer. First coat the chicken in dry tempura batter, second dip in wet tempura batter and last coat in panko before frying.
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