CHIKEN KATSU - Chicken cutlet | Daily News

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CHIKEN KATSU - Chicken cutlet

Ingredients: serves two

2 Boneless chicken breast
Pinch of salt and pepper
Wheat flour as needed
1 Egg beaten
1 cup Panko bread crumbs
Cabbage, shredded
6 tbsp Worcestershire sauce
4 tbsp Tomato ketchup
3 tbsp Soy sauce
Mayonnaise as needed
Vegetable oil as needed


1. Sprinkle salt and pepper on both sides of the chicken breast and dust it lightly with wheat flour. Dip them in beaten egg, and press into bread crumbs. Secure bread crumbs by patting. Make sure these do not come off on both sides.

2. Mix all sauce ingredients.

3. Slide chicken into 320F oil, turn over when it’s light brown, then raise oil to 360F and deep fry until crispy and golden brown.

4. Pull out and remove excess oil, and cut into bite-sized pieces.

Serve on dish with shredded cabbage, sauce and mayonnaise.

Recipe sent
by Hilton Colombo
Ikoi Tei Chef Hikaru 


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