Recipe: Chicken KATSU

This is the way to make chicken katsu, the least demanding recipe. There are just four fixings – flour, eggs, breadcrumbs and chicken bosom.

p.p. – tablespoon 15 ml
t.x – teaspoon 5 ml


Chicken bosom – 1 sets
Egg – 1 pc
A portion of bread
Vegetable oil
1. Rehash to make the chicken bosom flimsy. Utilizing conduit tape while wrapping assists with holding the crude meat back from standing over here and there.
2. Season the minced meat with salt and pepper.
3. From that point forward, plunge it first in flour, then in egg, and in conclusion in breadcrumbs and sear in hot oil for 4 minutes on one side.
4. Put the completed meat on a napkin, let it rest briefly, then cut it and serve it. Present with salad or katsu sauce whenever wanted.
Note: On the off chance that you don’t have katsu sauce, you can eat it with mayonnaise or crush lemon juice all alone.