Once upon a time, the golden fields of the Midwest met the shores of far-off islands, and a dish was carried through time and tide straight to our homey kitchens. Folks often forget that Midwestern cuisine, much like the rest of America, is an amalgamation of cultures and histories. Chicken Katsu, born out of the Japanese tradition and customized with a touch of down-home cooking, is just that—a perfect blend of simplicity and exotic charm. Now, why would someone want to make this, you might ask? This dish is for those seeking a touch of adventure at their dinner table, for the families who dip their toes into new culinary waters, all while clinging to the comfort only a breaded, fried chicken cutlet can provide.
As the Katsu dances in the skillet, imagine it resting beside a generous scoop of fluffy mashed potatoes—oh, perhaps with a bit of garlic for flair! And we can’t forget the vibrant color and crunch of a cabbage slaw, lightly dressed to cut through the richness. Or, if you’re hankering for the full overseas experience, a warm bowl of steamed rice and a ladle of that tangy katsu sauce. Whatever your heart desires, my dear.
Chicken Katsu
Servings: 4
Ingredients
– 4 boneless, skinless chicken breasts
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 3/4 cup all-purpose flour
– 2 large eggs
– 1 tablespoon water
– 2 cups panko breadcrumbs
– Vegetable oil for frying
Directions
