Chicken/Pork Katsu

Carmen2

This recipe works well with chicken or pork. I use it for katsu curry but you can also use it for katsu don or just as a dish on its own. Traditionally you do this with a big piece of chicken or pork (like a schnitzel) but I prefer the taste of smaller pieces

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Ingredients:

chicken or pork
Plain flour
salt
pepper
egg – beaten
Panko bread crumbs
Oil for frying

Method:

  1. heat 4cms of oil in a pan on MEDIUM heat
  2. Pat meat down with paper towel. Cut up chicken/pork to desired size (don’t make the pieces too thick or they won’t cook as well)
  3. Season a plate of flour with salt and pepper
  4. Set up a station with flour, beaten egg and a bowl of panko bread crumbs (all in separate bowls)
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  5. Cover the chicken/pork in flour on all sides
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  6. Dip the piece in egg
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  7. Quickly dip this into the bread crumbs and cover all the sides
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  8. Test the oil by throwing a few pieces of bread crumbs into it. It should sizzle immediately. Once the oil is hot enough, put in chicken/pork pieces
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  9. Cook for 2 minutes – turn and keep cooking until it is a golden brown colour. Remove from oil and place onto a plate covered in a few pieces of paper towel
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