Chicken Katsu (Video) チキンカツ

1 piece boneless, skinless chicken breast (9.5 oz or 270 g for two servings; you can also use the same weight of chicken thighs or tenders)

½ tsp kosher salt (Diamond Crystal; use half for table salt)

⅛ tsp freshly ground black pepper

1 large egg (50 g each w/o shell)

½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for the egg)

3 Tbsp all-purpose flour (plain flour)

1 cup panko (Japanese breadcrumbs)

3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) (for deep-frying; you should have 1½ inches (3.8 cm) of oil in the pot)

subheading: For Serving:

tonkatsu sauce (for drizzling over the chicken cutlet; you can also make my Homemade Tonkatsu Sauce)

shredded green cabbage (optional)

Japanese Sesame Dressing (optional)

tomato (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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