.chicken katsu.

This meal took some work to make but it was SO worth it! I did not have a meat mallet so I just cut the chicken sideways to make it thin.



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

Sauce
1/2 cup ketchup
2 teaspoons dry mustard powder (i used mustard)
3/4 teaspoon garlic powder
3/4 teaspoon ground black pepper
1 tablespoon and 1-1/2 teaspoons Worcestershire sauce

Preparation
Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Serve over a bed of rice.