Golden Chicken Katsu (Print Version)

# Ingredients:

→ Main

01 - 2 chicken breasts, boneless and skin-free
02 - Seasoning: salt and pepper as needed

→ Breading

03 - 1 cup panko crumbs
04 - 2 beaten eggs
05 - Vegetable oil to fry
06 - 1/2 cup regular flour

→ Serving

07 - Shredded cabbage, 1 cup
08 - Sesame seeds as a topping
09 - 2 cups of steamed plain rice
10 - Tonkatsu sauce on the side

# Instructions:

01 - Wrap chicken in plastic and pound to flatten to about 1/2 inch. Sprinkle salt and pepper on both sides.
02 - Grab 3 shallow dishes; put flour in one, whisked eggs in the next, and panko in the last.
03 - Press the chicken into the flour first, then the eggs, and finish with panko. Pat gently to stick the coating on.
04 - Heat oil in a skillet (about 1/2 inch deep) on medium-high. Fry each chicken piece for about 4-5 minutes per side until nicely golden.
05 - Cut the chicken into slices. Lay it out with your rice, cabbage, tonkatsu sauce, and sprinkle sesame seeds on top.

# Notes:

01 - You might need to fry the chicken in batches if it's crowded.
02 - Let the chicken rest on paper towels to soak up excess oil.
03 - Drop some panko into the oil—if it sizzles, it's ready to go.

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