CHICKEN KATSU


Ingredients:

5 (100 g each) pc MAGNOLIA CHICKEN STATION BREAST FILLETS, pounded flat evenly or MAGNOLIA CHICKEN STATION BUTTERFLY CUT
1/2 tsp iodized fine salt
1/4 tsp pepper
1-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS, beaten
1-1/2 cups Japanese bread crumbs
1/2 L GOLDEN FRY PALM OIL, for deep-frying
1/2 head cabbage, shredded thinly
store-bought tonkatsu sauce or barbecue sauce

Procedure:

  1. Lightly season chicken with salt and pepper then dredge in flour. Shake off excess flour, then dip in eggs, and cover in breadcrumbs.
  2. Heat oil in a pan. Deep-fry chicken, turning once or twice until cooked through and golden brown, for approximately 4-5 minutes. Drain excess oil on paper towels.
  3. To serve, place shredded cabbage on a warm serving plate. 
  4. Place katsu pieces on top of the cabbage. Serve with sauce.

Makes 5 servings.


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