Katsu Chicken

Ingredients

• thin sliced chicken breast: 8
• Flour: 1 cup
• eggs: 2 large
• panko bread crumbs: 1 cup
• salt : to taste
• pepper: to taste

Instructions

1. Step 1: If using whole chicken breast cut them in half long wise and beat thinner to about 1/2" thickness
2. Step 2: Gather dredging items
3. Step 3: Place flour and panko into their own separate containers
4. Step 4: Crack the eggs into a bowl and add about 1 tbs water and beat well
5. Step 5: Add about 1 1/2" of oil to a pan
6. Step 6: Each chicken breast will get a coating in flour, then egg, and lastly bread crumbs.
7. Step 7: coat in flour and lightly shake off excess
8. Step 8: dip into to egg wash and allow to drip off slightly
9. Step 9: coat and pat into the bread crumbs well
10. Step 10: add about 2-3 breast cutlets into oil at a time (whatever your pan allows safely) DO NOT OVER FILL - OIL CAN BOIIL UP.
11. Step 11: Cook on each side about 4 minutes until the side is golden brown
12. Step 12: Lay the finished cutlet on a rack over a plate or just onto a plate with paper towels
13. Step 13: Salt and pepper if desired or add any sort of sauce to dip in