Japanese Chicken Katsu

Serve: 2 Prep: 10 minutes Cook: 10 minutes

Ingredients:

• 2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 1 cup canola oil for frying, or as needed
• -SAUCE-
• 1/2 cup Worcestershire sauce
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• pepper to taste

Direction:

1. For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
2. Heat 1/4 inch of oil in a large skillet over medium-high heat
3. Season flattened chicken with salt & pepper.
4. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
5. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 3-4 minutes per side.
6. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce.
7. Serve remaining sauce on the side for dipping.

* Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.
http://www.grouprecipes.com/88413/japanese-chicken-katsu.html