I don’t know about you, but I can never have enough chicken recipes. When it comes to mealtime, chicken is often the “meat” of choice, so a variety of ways to serve it comes in really handy. This recipe comes from Canadian Living and makes a quick and easy meal.
Katsu is a Japanese dish, similar to schnitzel, in that it is breaded, but with an Asian-inspired gravy sauce. Serve it with rice and a veg or salad or try it on a roll as a sandwich! For a change up, this recipe can be made with pork cutlets as well.
Summary: This is the Asian version of breaded chicken and gravy. The chicken is coated in panko breading, fried and served with an Asian sauce.
- 4 boneless, skinless chicken breasts
- 2 tsp. soy sauce
- 1 clove garlic, minced
- 1/2 tsp. salt, divided
- 1/4 tsp. pepper, divided
- 1/2 cup all-purpose flour
- 2 eggs
- 1 3/4 cups panko bread crumbs
- Vegetable oil for cooking
- Lemon slices
- For sauce:
- 1/2 cup ketchup
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. granulated sugar
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin (Japanese sweet rice wine or substitute 1 Tbsp. boiling water with 1 Tbsp. granulated sugar)
- 2 tsp. minced garlic
- 2 tsp. grated gingerroot
- 1/4 tsp. dry mustard
- To make the Katsu sauce: In a small saucepan, bring the ketchup, Worcestershire sauce, sugar, soy sauce, mirin, garlic, ginger and mustard to a boil. Reduce heat to low and simmer until reduced to about 3/4 cup of liquid. This should take about 10 minutes. Let the sauce cool, but keep warm if you will be serving immediately. (Sauce can be made ahead and refrigerated for up to 1 week).
- Meanwhile, place chicken between plastic wrap and pound to 1/4-inch thickness.
- Prepare 4 shallow bowls or deep plates.
- In one bowl, combine the soy sauce, garlic and half of the salt and pepper.
- In another bowl, whisk together the flour and remaining salt and pepper.
- In another bowl, whisk eggs with 2 Tbsp. water.
- In the last bowl, pour panko crumbs.
- Add chicken to the soy sauce and garlic bowl and toss to coat
- Next, dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture, letting excess drip off. Dip into panko crumbs, patting to coat evenly.
- Place on a plate. Continue until all the cutlets are breaded.
- In a deep skillet or shallow Dutch oven, heat 1 inch of oil over medium-high heat. Cook the chicken, in batches, until no longer pink inside, about 6 minutes.
- Cut chicken crosswise into 3/4-inch wide strips. Place on platter. Drizzle with warm sauce. Serve with lemon slices.
Prep time: 20 min | Cook time: 20 min | Total time: 40 min
Number of servings (yield): 4
Adapted from a Canadian Living recipe | Photo