How to prepare the best chicken katsuĬhicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the sweet and savory tonkatsu sauce, finely shredded cabbage and cucumbers. Also, read the tips I listed after the recipe. The best part, it takes less than thirty minutes from preparation to serving.Īll you need is the chicken breast, plus a few common ingredients available in any average home kitchen.īefore you start to cook, read the result of a few tests I have done to derive the best possible chicken katsu (in my opinion). This chicken katsu recipe has an incredibly crispy outer layer of breadcrumbs, with the moist and juicy chicken breast meat inside. It tastes so darn good, and you can eat it fresh out of the skillet with a potato side dish, or smashed between two pieces of white bread, or (probably my favorite application) cold out of the fridge the next day.Looking for great food but do not want to spend too much time to cook? We have the chicken katsu recipe for you. (And I’ll let you in on a little secret: I will, too.)įried round steak is a magical delight: simple, easy to whip up in about 10 to 15 minutes, and so flavorful, you can’t even believe what you’re eating is a fried up piece of cheap beef. They will, 100% of the time and without hesitation, however, eat fried round steak. I can’t close my eyes and wish for something to be so that isn’t so. They will not, for instance, eat poached Chilean sea bass. During that fourteen years, I have accumulated valuable knowledge about what people in my world will, and will not, eat.

I’ve been living in the country, among picky kids and cowboys, for almost fourteen years. You’re just going to have to trust me on this one.

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