Chicken Tonkatsu

Tonkatsu is usually Japanese-style fried pork.  I use the same technique for chicken breasts.  This is super simple and, like all fried things, delicious.  I have made this with pork; a more traditional tonkatsu.  This usually requires frying twice to ensure the pork is cooked through.  I have also experimented with baking in an oven at 425*F on a wire rack after misting the coated chicken with oil with good success.

Chicken Tonkatsu
2 servings, Estimated time ~30 minutes
Ingredients

• 2 chicken breasts
• 1 c. all purpose flour
• 1/4 tsp. salt
• 1 egg, beaten
• 1-2 cups panko bread crumbs
• canola oil for frying
• Tonkatsu sauce*, shredded green cabbage, and sushi rice to serve

Directions:

1. If chicken breasts are thicker than 1/2", pound slightly until uniformly about 1/2" thick
2. Set up small separate bowls for flour and salt, beaten egg and 1 tbs. water, and panko bread crumbs. 
3. Dredge the chicken breasts in flour, shake off any excess.  Dip in egg wash. Press into bread crumbs on both sides.
4. Once oil is medium-high heat, fry chicken breasts about 2-3 minutes each side.
5. Drain on a cooling rack.  Slice into ~1/4" slices.  Serve with rice, tonkatsu sauce, and shredded cabbage.

*Tonkatsu sauce is available to buy at Asian grocery stores and in some international aisles of grocery stores.  I generally make my own because I hate buying something I won't use all up and will take up room in my refrigerator.  And I usually have all the ingredients for making it on hand.

Ingredients:

• 1/3 c. ketchup
• 1 tsp. dijon mustard
• 1 tbs. mirin
• 1 tbs. sugar
• 2 tbs. Worcester sauce
• 1 tbs. soy sauce

Directions: Whisk together all ingredients.  Adjust if necessary