Chicken Katsu

As a younger girl, I would beg my parents to take me to the local sushi restaurant so that I could order their chicken katsu (explained on the menu as a deep fried chicken cutlet with katsu sauce and a dollop of spicy mustard). I was the pickiest eater as a child, but I absolutely loved this dish to no end! While pregnant, I happened to find myself in the same restaurant, and to avoid ordering the sushi, I ordered the Chicken Katsu. It was just as delicious as I remembered!
I did some research online and found a Tonkatsu sauce by Bull-dog that had excellent reviews, and randomly took my chances on a Japanese hot mustard paste. I have to tell you, they were both amazing and tasted just like the restaurants! There are also many easy recipes out there to make your own Katsu sauce, which I will include below in the ingredient list.

2-3 Chicken breasts, sliced in half and pounded thin
1 1/2 cup Japanese panko breadcrumbs
2 eggs, whisked
Salt, pepper to taste
Katsu sauce (store bought is fine or make your own by mixing together 4 tbs worcestershire sauce, 2 tbs ketchup, 1 tsp soy sauce) *amazon link below for brand I used
Hot mustard paste *amazon link below
Olive oil for frying
*Serve over white rice or with vegetables

1. Heat oil in large fry pan on medium-high heat

2. Season egg wash with salt and pepper. Dip one cutlet at a time in egg wash, then panko breadcrumbs, egg wash again, and panko breadcrumb again. This is a double dipping process to allow the chicken to have a crispy breaded crust.

3. Fry the chicken cutlets for 2 to 2/12 minutes on each side, until golden brown and cooked through.

4. You can either drizzle the katsu sauce on the chicken or place in a small bowl for dipping. Add a drop of hot mustard paste to the katsu sauce for a spicy kick!

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