Chicken Katsu with Tamagoyaki


1 chicken breast, cut and pounded
4 tbs of vegetable oil
1/2 cup of flour
3 eggs, beaten
1 cup of panko
1/2 tsp of cayenne pepper
pinch of salt and pepper to taste
katsu sauce for dipping
For the Tamagoyaki (optional):
1 tsp of bonito flakes seasoning
1 tbs of mayonnaise


Cut the chicken breast into smaller pieces, and pound them to uniform thickness. Season the pounded chicken fillets with salt, pepper, and cayenne pepper on both sides.
Dust the chicken fillets with flour on both sides. Beat eggs. Soak the chicken fillets into the egg batter and leave them there until they're ready to pan fry.
Heat a pan skillet with a good amount of vegetable oil on medium heat. Dip one egg-saturated chicken fillet into the panko on both sides, and then place onto the skillet to pan fry. Repeat with the other fillets. Flip until one side is golden brown. Pan fry each side for about 4-5 minutes, or until inside is completely cooked. The chicken katsu is done at this point. Keep the egg batter from the chicken katsu for the side dish.
With the same skillet, turn the heat to low, and add a dial of oil. Pour the egg batter into the skillet. When the egg coagulates, roll it up with a spatula and serve.
Pair the chicken with katsu sauce. Top the egg roll with bonito flakes and and mayonnaise.


Chicken katsu is Japanese style deep-fried chicken with Panko (bread crumbs). For health reasons, I chose the pan-fried style with less oil, and used chicken breast instead of thigh meat. You can also make a bonus side of Tamagoyaki (Japanese style egg roll) from the remaining chicken batter. Like I always say, nothing should go to waste!




Monday, April 16, 2012 - 3:43pm


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