My First Try to Cook Katsu

Its a fail!

Not really. It tasted good actually.

What went wrong was instead of using flour, I used cornstarch because we've ran out of stock. So just imagine how it looks like. You can really see the white because it was so visible. The breadcrumbs were brown already and the fillet was not done yet.

But nevertheless, my kiddo still loved it. I also made a sweet dip for it.

I will try again next time. I'm sorry, there's no photo of it. haha!

Chicken Katsu Recipe

Remember my post about the newly opened Japanese Restaurant named Yabu: The House of Katsu at SM Megamall? Well, I found a recipe about their famous japanese katsu just now. It is so simple and affordable. I might as well include it for New Year's eve.

Ingredients:

• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 cup oil for frying, or as needed

Directions:

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.