Chicken Katsu , Japanese Chicken cutlet 


Add-ins:

For Marinade:

Chicken breast , 1

Dark pepper 1 tbl spoon

Lemon squeeze 2 tbl spoon

Salt to taste

Different add-ins:

1 beaten egg

Flour blended with bean stew powder to cover the chicken

Breadcrumbs ( ideally Panko, Japanese style breadcrumb)

Oil to sear

Methodology:

1. Straighten the chicken breast with a kitchen sledge or the moving pin . Prick the bosom with fork . Marinate the breast with lemon juice, dark pepper and salt .

2. Come in the flour mixture . Plunge in egg and after that layer extremely well with the breadcrumb.

3. Hotness oil in a skillet and broil the chicken breast on medium low high temperature . Take enough oil . Sear each one side well , so the focal point gets decently cooked .

Serve hot !!!!!!