I love chicken katsu because there is no precise measuring needed at all. If attention and care is given, you really can't mess this one up. This recipe can also be substituted with beef or pork and still taste great. Restaurants tend to have their chicken very thin, to reduce cooking time and risk of undercooked chicken, but in the kitchen, you can have your meat a bit thicker for more substance.
Ingredients:
-chicken
-flour, salt, pepper
-whole egg
-panko bread crumbs
-cooking oil
-cabbage
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