One of the types of dishes I enjoyed in Japan was Katsu dishes such as Tonkatsu (Ton = pork), Katsudon, and chicken Katsu. Americans who are not vegetarians usually enjoy katsu dishes. What many don't realize are that the original Japanese katsu dish, a beef dish first created in Tokyo in 1899 are Japanese versions of western dishes. Katsu is an abbreviated Japanese pronunciation of the English word "cutlet" (katsuretsu) (http://en.wikipedia.org/wiki/Tonkatsu#History).
I decided to try making Chicken Katsu. I found an allrecipes.com recipe that was very easy, and the results were excellent (http://allrecipes.com/recipe/chicken-katsu/). The author of the recipe says it can also be used to make Tonkatsu (by replacing the chicken with pork.) I plan to give that a try.
This recipe serves 4 and should take less than half an hour to prepare. I served it with Japanese-style short grained sticky rice.
Ingredients
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness. (I avoided the pounding by purchasing thin-sliced chicken breasts.)
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg beaten
- 1 cup panko bread crumbs
- 1 cup oil (I used canola oil) for frying
Directions
1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg, and panko crumbs into separate shallow dishes. Then:
- Coat the chicken breasts in the flour, shaking off any excess.
- Dip the chicken breasts into the egg.
- Press the chicken breasts into the panko crumbs until well coated on both sides.
2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place the chicken in the hot oil, and cook 3 to 4 minutes per side, or until golden brown.
3. Serve with rice and tonkatsu sauce. (You can often find tonkatsu sauce at oriental food stores. The brand we prefer is one called Bull-dog sauce. Tonkatsu sauce also sounds very easy to make. Google "tonkatsu sauce recipe" to find recipes for the sauce.)
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