Chicken Katsu

By The Canadian Living Test Kitchen

33 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	634634 cal
pro	43 g43g pro
total fat	21 g21g total fat
sat. fat	3 g3g sat. fat
carb	67 g67g carb
fibre	3 g3g fibre
chol	170 mg170mg chol
sodium	1,587 mg1,587mg sodium
potassium	802 mg802mg potassium
% RDI:	-
calcium	1212 calcium
iron	3636 iron
vit A	77 vit A
vit C	2323 vit C
folate	4848 folate

Similar to a schnitzel or cutlet, this easy dish is delicious served either hot or cold in a sandwich. Or you can serve it with steamed rice and a salad for a complete meal. If you can't find mirin (Japanese sweet rice wine), you can substitute 1 tbsp (15 mL) each boiling water and granulated sugar.

Ingredients

4 boneless skinless chicken breasts 4 4boneless skinless chicken breastboneless skinless chicken breasts
2 tsp sodium-reduced soy sauce 2 2tsp tspsodium-reduced soy sauce
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
2 eggs 2 2eggeggs
1-3/4 cups panko bread crumbs 1-3/4 1-3/4cups cupspanko bread crumbs
1 1cup cupvegetable oil, add more if needed
4 lemon slices 4 4lemon slices
Katsu Sauce:
1/2 cup ketchup 1/2 1/2cup cupketchup
3 tbsp Worcestershire sauce 3 3tbsp tbspWorcestershire sauce
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp sodium-reduced soy sauce 2 2tbsp tbspsodium-reduced soy sauce
2 tbsp mirin 2 2tbsp tbspmirin
2 tsp minced garlic 2 2tsp tspminced garlic
2 tsp grated gingerroot 2 2tsp tspgrated gingerroot
1/4 tsp dry mustard 1/4 1/4tsp tspdry mustard

Preparation

Katsu Sauce: In small saucepan, bring ketchup, Worcestershire sauce, sugar, soy sauce, mirin, garlic, ginger and mustard to boil. Reduce heat and simmer until reduced to3/4 cup (175 mL), 10 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Meanwhile, place chicken between plastic wrap; pound with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness.

In bowl, combine soy sauce, garlic and half each of the salt and pepper; add chicken and toss to coat.

In shallow dish, whisk together flour and remaining salt and pepper. In separate shallow dish, whisk eggs with 2 tbsp (25 mL) water. Pour panko crumbs into third shallow dish.

Dip chicken into flour mixture to coat; shake off excess. Dip into egg mixture, letting excess drip off. Dip into panko crumbs, patting to coat evenly.

In deep skillet or shallow Dutch oven, heat 1 inch (2.5 cm) of oil over medium-high heat; cook chicken, in batches, until no longer pink inside, about 6 minutes.

Cut chicken crosswise into 3/4-inch(2 cm) wide strips. Place on platter; drizzle with sauce. Serve with lemon slices.

Source : Canadian Living Magazine: April 2009